Recipes‎ > ‎Breakfast‎ > ‎

Saturday Hash Browns

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.


  • 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


  1. Grate the potato and rinse in a bowl of water.
  2. Place two paper towels on a plate and spread out the grated potato to dry.
  3. Grate your cheddar cheese.
  4. Cut your basil into thin strips to sprinkle on top of the hash browns.
  5. Warm a 10" - 12" pan (cast iron is best) on medium high heat. Add just enough olive oil to thinly coat the entire pan.
  6. 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.
  7. Dice the onions and ham. Saute until onions start to become translucent. Set aside.
  8. 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.)
  9. Sprinkle the hash browns with salt and pepper and let stand for 6 more minutes. 
  10. Fry your two eggs any style. I prefer over easy so they're runny on the inside and crispy on the outside.
  11. After setting your eggs aside warm the ham and onions.
  12. 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.
  13. Two forks, a little hot sauce and you have the perfect breakfast to share with someone who appreciates an awesome home cooked meal.