One of my favorite breakfasts growing up involved our version of hashbrowns. This dish takes a while to cook but it is worth the wait. I recommend it for weekend mornings when you can’t decide what to make.
Heat 8″ skillet on medium.
Add:
1 – 2 T. Oil or Bacon Grease
Grate:
1 – 2 Potatoes
It’s important to let the skillet and oil heat up before adding the potatoes. When adding a piece of potato makes it sizzle, it’s ready.
Add grated potatoes to pan and cook until browned.
Season with Salt.
It’s tempting to turn up the pan and speed this process but I assure you, it will only result in burnt, raw potatoes.
Flip potatoes.
Sometimes they are perfect and flip in one piece. Some days it will look like there was a potato explosion on burner 3. It’s ok either way. Just smash it back into a flattish disk and move on with your life.
You can let it take some time to brown on the other side before the next step, if you want.
Scramble or simply crack on top:
1 – 2 Egg(s)
Season lightly with salt.
Flip again to ensure all egg is cooked.
It always looks like a hot mess at this point, because it’s hot and it’s a mess of potatoes and eggs with no toppings. Have no fear, cheese is near.
Grate, shred, zest or slice on top:
1/4 c. Cheese
See? I told you there would be cheese. There is always cheese. Always.
Of course you must now let the cheese melt.
If you’re starving by now, have some more coffee. You will be able to pretend you are not hungry, with some luck.
Now you can decide how fancy you want to be.
Green onions are easy and pair perfectly. Have some fresh basil? That’s great too. Parsley? Not my style, but go for it.
None of the above? Dump some hot sauce on top and call it a day. It’s one of my favorite toppings for this dish anyway.
