Friday, October 25, 2013

Big Breakfast - Hash Browns, Bacon and Truffled Egg

Kids and hubby are crazy for hashbrowns.  Made a BIG BREAKFAST for hubby this morning and he loved it.

I tried the waffle maker trick but it didn't work... so we ended up with the more traditional hash browns =)  Still it tasted great and its way healthier than the deep-fried ones from fastfood chains =)  Next time I'll use the skillet and cook it the way I was taught... no more shortcuts.

Hash Browns
makes 4 servings
1-2 big Potatoes, boiled and peeled.
1.  Prepare the potatoes a night before making the hash browns.  Grate the potatoes.  
2.  In a bowl, season potatoes with salt and pepper, making sure you don't mash the grated potatoes.
3.  Heat the heavy skillet and add 1 Tbsp butter,  form the potato has into any form you want using a cookie cutter or just flatten the potatoes in the skillet until golden and crisp.
4.  Carefully flip to the other side and cook until golden and crisp.
5.  Drain on paper towels. 
* you can use oil if you want, I used butter for the taste.


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