I make some sort of a cooked breakfast on most Saturday mornings (some Sundays, too). Sometimes I’ll cook up a few pieces of bacon, but really it’s all about two things: the poached eggs and the hashbrowns.

Poaching eggs is pretty easy, and Smitten Kitchen has an excellent writeup on it here. The hashbrowns require a little more panache – but not much. Here’s how to make them taste great every time.

First, consider the type of potato. I have made hashbrowns successfully with every type of potato, but my favorite are Yukon Golds, a good all-purpose potato. You can also use russets; I don’t recommend red (“new”) potatoes since you do want a little bit of starch in there to hold the thing together.

Once you have your potato selected, wash them (peel them if you like, but it’s not necessary) and grate them on the largest holes of a box grater. Do this over a clean dishtowel.

Ball up the potatoes, give them a quick rinse in the towel, and then squeeze the hell out of them. Really wring them out. You need to get these as dry as possible so they don’t get mushy in the pan.

Now, set your largest nonstick skillet over medium heat and let it preheat for a few minutes so it’s ready to go. Add some oil and/or butter and your dry shredded potatoes, then leave them alone for at least 8 – 10 minutes. Sit down and check your email, or something. Read your texts from last night’s bender. Whatever you want. Just don’t touch the potatoes.

When the timer goes off, slide a thin spatula under the hashbrown patty. It should be nicely browned; if not, let it go for a few more minutes. Once it’s ready, you can either invert the whole thing onto a plate and then slide it back into the pan, or you can flip it in the air like a total badass. Up to you.

Let them go a few more minutes, or until everything is dark brown all over. If it seems like things are burning, turn the heat down and/or add a bit more oil.


serves 2


  • 1/2 pound Yukon Gold or Russet potatoes, cleaned and peeled if you want
  • 2 tablespoons butter, olive oil, or a combination
  • salt


Grate the potatoes on the largest hole of a box grater, rinse them quickly, and wring them out in a dishtowel to get all the extra moisture out.

Preheat a large nonstick skillet over medium heat and add the butter or oil and potatoes. Season with a big pinch of salt and stir to distribute, then let sit undisturbed for about 8-10 minutes, or until browned on the bottom.

Place a dinner plate face down on the pan and flip the whole thing over, then slide the inverted hashbrowns back into the pan. Let cook about 6-8 more minutes, or until the other side is also browned. Slide onto a cutting board, slice into wedges, and serve with ketchup and poached eggs.


2 thoughts on “breakfast

  1. that is a great mechanical trick to not “bust em up” so for a bit think of a standard “sheet tray” and brown em in a 450 convection oven and put another sheet tray over the top and invert and spray with some oil… big is not better… it is all just “extrapolation”… best j

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s