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