Skip to main content

My Version of Hashbrowns

I love hashbrowns.  I always have.  When I was growing up back home in GA, we didn't go out for breakfast very often.  Of course, with parents who cooked like mine did, there was no need- but I never appreciated that when I was younger.  When I got older and got out on my own, going out for breakfast was a special treat.  Early on,  before I discovered my obsession with cooking at home, I thought a great breakfast was Waffle House.  My favorite breakfast at Waffle House?  An American cheese omelet with white bread toast and a huge order of scattered and smothered hashbrowns.  Looking back, I realize they were a greasy, gooey gut bomb- but at the time it was the greatest thing ever.
Fast forward a few years (ok- quite a few years).  I am married and live in a little Colorado town where decent restaurants don't really exist.  We do go out for breakfast every once in a while, but for the most part I'm happy creating amazing weekend breakfasts right in my own kitchen.  But one thing hasn't changed very much- I still love hashbrowns.  I finally have them down to a consistent science.  If you like your hashbrowns the way I like mine- slightly crispy and charred- full of onions and mushrooms- read on and make these as soon as possible!  The American cheese omelet and white bread toast are optional.

Here's the drill:

I use frozen shredded potatoes.  Yes- I could grate a potato on my own, but I choose to spend my time doing other things (like eating hashbrowns sooner).  I always use my daddy's cast iron skillet, because it is incredibly well seasoned and nothing sticks to it.  If you have any doubt at all about yours- use a non-stick skillet.  These potatoes will bond to any not non-stick surface.  To clean the pan you'd have to soak it for a week.

Anyhoo- I heat up the iron skillet over medium heat and put in a good bit of olive oil and bacon drippins.  While that is melting, chop up about half of a medium onion.  I usually leave mine in fairly large pieces, so I know they're there.  If I have mushrooms, I'll slice those and throw them in the skillet as well.  You can use any veggies or leftover cooked meat you have around.  After that gets to sizzling, I throw in about 4 good handfuls of the still frozen potatoes.  I mix it around a little then try to leave it alone while I move on to other parts of breakfast.  I want a nice crust to form at the bottom of the pan.  But keep an eye on it- you don't want to flat out burn it!  I use a spatula to turn large portions of them over in an attempt to preserve the crusty-charred part.  When they are appropriately crusty and charred, I put the heat on low and leave them until the rest of breakfast is ready.  When I plate them, I garnish with fresh chopped scallions, if I have them.  I love the combination of the grilled onions in the hashbrowns with the bite of raw onion on the top.

This is one of the few dishes I honestly think I do better than any restaurant version I've ever had.  When I order hashbrowns out, I am always disappointed.  

I hope these turn out well for you.  If you don't have the well-seasoned cast iron skillet, it really is worth the investment (and really- they aren't horribly expensive and they last forever- you'll be leaving it to some lucky person in your will).


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

Day 1 of Summer 2018!

There are obviously many things to enjoy about summer. Cooking is one of my favorites. Making creative meals at a leisurely pace is a luxury that rarely occurs during the school year. 
This is my first leisurely breakfast creation of the summer. I had leftover roasted sweet potatoes, so I threw them in my trusty cast iron skillet with some rough-chopped red onion and breakfast sausage. Devin likes his eggs scrambled. I like my hash topped with a fried egg. Either way you go- it was a suitable First Breakfast of the Summer!