If I have the time I like a nice big breakfast on Saturday mornings with simple and fresh ingredients. A few additions to your basic hash browns and you have a hearty meal for two. Ingredients- 1 Russet Potato
- 1/4 Cup Cheddar Cheese
- Handful of country ham
- 1/4 Onion
- 2 Eggs
- Fresh Basil
- Sea Salt
- Black Pepper
- Olive Oil
Directions- Grate the potato and rinse in a bowl of water.
Place two paper towels on a plate and spread out the grated potato to dry.- Grate your cheddar cheese.
- Cut your basil into thin strips to sprinkle on top of the hash browns.
- Warm a 10" - 12" pan (cast iron is best) on medium high heat. Add just enough olive oil to thinly coat the entire pan.
- Add the grated potato to the pan. Cover the entire surface and lightly pat down. Sprinkle with salt and pepper. Do not touch the potatoes for 10 minutes.
- Dice the onions and ham. Saute until onions start to become translucent. Set aside.
- If you were good and didn't touch the potatoes a golden crust will have formed on the bottom. Using a spatula slide under the hash browns on all sides to loosen. Lift the pan and flip the hash browns over. (You may need to practice over the sink.)
- Sprinkle the hash browns with salt and pepper and let stand for 6 more minutes.
- Fry your two eggs any style. I prefer over easy so they're runny on the inside and crispy on the outside.
- After setting your eggs aside warm the ham and onions.
- When finished cooking move your hash browns to a single plate. Layer the two eggs, the ham and onions, grated cheese and finally garnish with basil.
- Two forks, a little hot sauce and you have the perfect breakfast to share with someone who appreciates an awesome home cooked meal.
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