My boyfriend, Mike, is obsessed with making hash browns. Inspired by the Waveland Cafe, a greasy spoon that we once lived 2 blocks from (and patronized regularly), he’s been trying to emulate their crispy-on-the-outside, soft-inside version. He’s tried different graters, the food processor, different methods of squeezing out the excess water – just about everything. And I don’t think he’s got it yet, but we’ve had some pretty tasty hash browns in the process.
So I decided one day to try my hand at a different kind of breakfast potatoes, and I am more than happy with the recipe I created. It tastes so good because it appears to be drowning in butter. But I determined that it comes out to about a tablespoon per person, which is only 100 calories. Yes, they’re all from fat, but we can’t have everything…
There’s also a kick of cayenne pepper. Add or subtract the amount depending on how much kick you like before noon.
2 large gold potatoes, thin sliced into 1-inch pieces
1/2 an onion, thin sliced
4 T. butter
2 t. salt
1 t. pepper
1/2 t. cayenne pepper
1. Heat a large skillet over medium and melt your butter. Then add the potatoes and onions. While they’re cooking, season with salt, pepper and cayenne.
2. Cover, and continue cooking on medium about 10 minutes, or until the potatoes are soft. At this point, taste your taters, and if they’re a little bland, hit ’em with a little more seasoning (and if you’re brave, another pat of butter).
Mmmm, taters. And butter.