I love Saturday mornings at our house. With two little ones, we are up early, but we start out the day in the kitchen, making breakfast together. Sometimes we have something fancy like Quicky Sticky Buns or French Toast. But often it's just humble scrambled eggs and hash browns. Brad mans the bacon and I tackle the hash and eggs. And Jack "helps", standing on his stool, overseeing all.
Hash Browns
Serves 2
Total Time: 10 minutes
1 large russet potato
1 T. butter
Salt and pepper to taste
Peel and grate the potato. Toss the potato with salt to taste, maybe 1/4 teaspoon.
Melt the butter in a large sauté pan over medium high heat.
You want the burner hot enough to crisp the hash but not so hot that it burns it.
Spread the potato evenly in the pan, pressing it down and shoring up the edges with a spatula. Sprinkle a little pepper on top.
Cook until underside is golden brown and crispy, about 2 - 3 minutes.
Then, using a spatula (or two!) flip and cook until the second side is golden and crispy, another 2 - 3 minutes.
Serve immediately with ketchup.
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