Make it Monday! Hash Brown Potatoes

Know what I am the worst at?

Pinterest.

I’ve got boards. That’s what they’re called, right? The irony of it all is that I pin things like “How to keep your kitchen organized” while my entire Pinterest account in one massive mess of disorganization.

I have three different food boards. Is that normal? Or do people not do that?

One of the reasons of my on again off again relationship with Pinterest, I’ll admit, is the too good to be true reality of most recipes I’ve pinned*. The ones I’ve actually attempted to make have had that it-seems-so-easy-something-must-be-wrong result. Once I taste them, this assumption is confirmed.

*That, and the way Pinterest manages to steal hours of my time.

From what I can tell, it’s the prepackaged foods, the box mixes, and other corner cutters which compromise the flavor of the final product.

Hash browns are one of these corner cutting ingredients Pinterest loves.

Whenever I open a bag of Ore Ida potatoes, I forget all the other times they failed me and stare at them with high hopes.

This time they’ll taste good.
They’re going to save me time!
The eggs, cheese, gravy, etc will mask their cardboard-like flavor.  

Finally, I had enough and decided to make my own. The best part is that you can fry up a large skillet and freeze the leftover to be used in future recipes!

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Green pepper, onion, and potatoes

Actually, maybe the best part is how few ingredients are needed.

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In order to shorten the cooking time, it’s super important to dice the potatoes small and the peppers and onion even smaller.

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Heat a skillet with olive oil over medium heat. When the pan is hot, add the onions and peppers. Saute for 3-5 minutes, until the onion becomes translucent.

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Add the potatoes, making sure to spread them into a thin layer across the pan.

This is going to be the hardest part. Are you ready?

Leave the pan alone.

I know, I know. I want nothing more than to stand over the pan, mixing everything around, babysitting it from overcooking. The pan will sizzle, but, I promise, all will be fine.

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After 3-4 minutes, season with salt and pepper, then flip the potatoes over to allow the bottom side to brown.

Again, leave it alone.

If the mixture and/or pan seem super dry, add a drizzle of olive oil.

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Allow the potatoes to sit, undisturbed, for 3-4 minutes.

Ignore the sizzles and crackles of the pan.

I promise, that’s the sound of yum.

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Taste, then season again with salt and pepper, if necessary. Try to be strong and avoid eating the entire skillet before your husband comes down to breakfast.

Drizzle with ketchup, use in breakfast burritos, or add a couple of eggs to it before serving!

Note: If freezing, place the hash in a thin layer on a sheet pan covered with parchment. Place the pan in the freezer, and once the hash is frozen transfer to a Ziploc.

Hash Brown Potatoes

  • Servings: 3
  • Difficulty: Easy
  • Print

Ingredients

  • 3 medium Russet potatoes, diced
  • ¼ cup green pepper, diced
  • ½ cup onion, diced
  • 1 T olive oil
  • salt/pepper

Directions

  1. Heat olive oil over medium heat in a medium skillet. Add diced onion and pepper. Sauté for 3-5 minutes or until onion becomes translucent.
  2. Add diced potatoes. Mix the veggies with the potatoes and spread in a thin layer across pan. Allow to sit, undisturbed, for 3-4 minutes.
  3. Season with salt and pepper, then flip the potatoes to begin browning the bottom side. Add a drizzle of olive oil if necessary. Allow potatoes to sit, undisturbed, for another 3-4 minutes.
  4. When the potatoes have reached a lightly browned stage, they’re ready! Taste, and season with more salt and pepper if necessary.
  5. Serve with scrambled eggs, drizzle ketchup on top, or use as a component in a larger breakfast meal!

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