This is a basic way to make breakfast hashbrowns, and you can add many other spices to change the flavors. We'll start with fresh rosemary.
4 red/new potatoes
2 TB fresh rosemary
2 TB flour
2 TB olive oil
Sea salt and black pepper
Rinse and scrub potatoes. If you like, peel the potatoes (I prefer skin on). Using a box grater, grate all four potatoes on a cutting board.
Once potatoes are all peeled (it'll be messy), take a clean kitchen towel and pat the pile of potatoes. You are removing as much of the excess moisture as possible to crisp the potatoes. In a large bowl, add the potatoes, rosemary, flour, salt, and pepper. Stir until flour is soaked in.
In a large skillet, heat the olive oil on medium high. Once it bubbles, add the potato mixture. There are two ways to cook it:
1) Crispy: like a giant pancake that you flip after several minutes and
2) Fluffy: a mix of potatoes that you are constantly stirring and turning.
Do how you like but-either way-it'll take 10 minutes to cook. Serve as a side or as the main entree by adding cheese, bacon, or sausage, and fill in tortillas (breakfast tacos). Ole!
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Crushed red pepper