It's a gray day here in Maine. Not like the lovely brisk Sunday we had yesterday at all! It's kind of chilly and we haven't seen the sun. But it's all ok because it's a 3 day weekend for me and hubby so we have nowhere to go and no obligations! Wa-hoo!
We slept in 'til 8 and once hubby's feet hit the floor, he started talking about making hash browns. I dismissed him with a bunch "Oh yeah, ok, here I go right into the kitchen to do your bidding" and "whatever, go away" retorts. But when I got down into the kitchen, I decided I had nothing better to do for breakfast and it wasn't really hard. So I indulged him- gosh he loves me!
Throwing one potato through the box shredder and frying it up really isn't any effort. And with Adam in charge of scrambled eggs, toast, and the coffee only he drinks, it took no time for a nice meal to come together.
These aren't anything special, but they sure were tasty!
Hash Browns
- 1 Potato, scrubbed & shred
- 1/2 Tbsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Chili Powder
- Olive Oil
- 1 Tbsp. Butter
- Salt & Pepper to taste
- In a large saute pan, heat the olive oil over medium heat.
- Add in potato shreds and seasoning. Mix together and then flatten into a pancake type shape to cook.
- As the potatoes cook, slice the butter pat into small pieces/ slivers. Place butter on top of potatoes in the pan. The butter will melt and seep through the crevices.
- When bottom is golden brown, gently slice the hash browns into 4 quarters. Flip to cook top side.
- Be careful not to let the potato cook too much or you will end up with slightly burnt and very crispy hash browns! Serve warm with eggs and toast and with Tabasco available to spice them up!
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