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).

Comments

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…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …