Maybe you’ll have a bunch of guests in town over the next couple of weeks, or perhaps you will have more time on your hands to make a big breakfast for your family. Here is a great way to make the morning easy by starting the night before!
Hash Browns
The Night Before . . .
Preheat oven to 350 degrees. Wash as many potatoes as you wish. Place on a sheet pan or in a 9 x 13 pan that contains 1/2-1 inch of water. Adding water to the pan allows the potato skins to stay soft. Cover pan with foil. Place potatoes into oven to roast. Set oven timer for 1 hour, 15 minutes. (My oven shuts off at the end of the cooking time). Go to bed . . . potatoes will stay warm all night. Extra potatoes can be refrigerated and used up to 2 days later.
The Next Morning . . .
Remove potatoes from oven. Dice into 1/2 inch pieces and set aside–no need to remove the skin.
Dice one medium onion. Heat a large heavy-bottomed skillet over medium-high heat. Add a couple of tablespoons of olive oil and a couple tablespoons of butter. When oil/butter melts, add onion and cook until slightly browned and softened. Salt onion to taste. Stir onions periodically in the pan.
Add diced potatoes to the pan with the onions. Salt generously. Cook approximately 7-10 minutes over medium heat. Flip over with a spatula from time to time, and you may see a nice crust form on the potatoes.
Serving Ideas: serve with over easy eggs and toast; make a breakfast taco with corn/flour tortillas, bacon, scrambled eggs, potatoes, cheese, and salsa; use in an omelet or fritatta
Parent Modifications: add any of the following (diced) to the onion while it is cooking: jalapenos, poblanos, green pepper, red pepper, chorizo, a bit of bulk sausage, garlic
~Leslie
