So, it's been over a year since I took a look at the most important meal of the day, but this morning (OK, afternoon, it's Saturday and I don't have to work till 3, cut me some slack for staying in bed till noon) I felt like blogging about a quick and easy rendition of hash browns.
Hash browns, in my mind, are essentially refried potatoes with some added tasty bits. So, having a whack of organic happy potatoes acquired weeks back at the Farmer's Market, I figured it best to use some of them before they go off.
Quick Hash Browns
- 2-3 medium sized potatoes
- 1 small onion
- 1-2 cloves garlic
- 1 small tomato (or 2 cocktail tomatoes, which is what I used)
- 1 tsp unsalted butter
- 1 tsp olive oil
- pinch dried oregano
- pinch dried thyme
- tiny pinch nutmeg (this is key)
- salt and pepper to taste
- Wash and dice potatoes. Peel them if you prefer not to have skins, I keep them on (more vitamins, maybe?).
- Set pot of salted water to boil. Once boiling, add potatoes and boil for about 10 minutes, until potatoes are tender.
- Peel and dice onion, mince garlic, and dice tomato. Set aside.
- Once potatoes are cooked, drain in a colander and set aside.
- In a frying pan on medium-high heat, melt butter and add olive oil, stirring together.
- When butter is melted and pan is hot, add potatoes, onion, tomato and garlic. Mix together.
- Add oregano, thyme, nutmeg, salt and pepper.
- As the hash browns cook, the potatoes will soften, giving the whole thing a bit of a mushy and sticky texture. Using a spatula, flatten the mixture, making a kind of cake.
- Fry until golden brown, turn over and fry the other side.
- Serve with ketchup and red chili flakes for heat, or whatever you like on potatoes!
And that's it - all you need for a quick breakfast that fills the belly and warms the soul.