Hash Brown

Nice and roasted potatoes on all sides

Hash Brown is a breakfast (and has now become an ‘anytime’ food, thanks to Denny’s and IHOPs of the world)…It is a potato and veggie medley, with the potatoes cooked till crispy…yummmmmm. I like my hash brown with plenty of veggies. Most common version is all potatoes with very little veggies…which is fine too, if you are running a marathon and carb-overloading!

Potatoes need to be very crisp, nicely roasted. The trick is to boil the potatoes before it hits the pan until it is soft, about 8-10min. (alternatively, nuke it in the microwave for about 5 min)

Without much delay (I am hungry as I am writing this recipe!)...Here goes-

Ingredients

3 medium potatoes, diced into 1” cubes,

1 medium onion, diced

1 Green/Red pepper, diced

½ cups Mixed veggies (beans, carrots, peas, corn)- frozen or fresh

2-3 tbsp olive oil

1 spring rosemary, chopped

4-5 basil leaves, chiffonade (optional)

2 garlic cloves, minced

Salt & Pepper, as needed

Boil the potatoes in about 6 cups water for about 10min. You may peel the potatoes at this point, or leave them as is. Drain and keep aside. If using frozen veggies, thaw them now.

In a large skillet, add about 2 tbsp olive oil over medium heat. Add rosemary and let cook for about 30sec. . The heat brings out the sweet essence of rosemary. Add the onion and sauté the onions for about 5-7 min until it starts to turn golden brown. Now add the veggies and let it sweat for about 5-7min until they turn soft. Add salt and pepper as needed.

Now, add another tbsp of olive oil and add the potatoes. Make sure the potatoes are all (or mostly) touching the skillet in one layer, avoid overlapping. The objective here is to crisp up the potato on all the sides, if possible. Let them cook for about 5-7min. Turn them over gently with a silicone spatula (or a wooden spoon). DO NOT MASH THE POTATOES.

Before roasting

Once all sides of the potato is brown, turn off the stove. Garnish with basil or cilantro.

One hearty breakfast, yes?

Variation:

Green or red peppers only (without all the other veggies) with potatoes are a classic and yummy. Try using sweet potatoes, if carb-conscious.

I bet you 10 bucks if your mouth doesn't water!