Wednesday, January 4, 2012

Cheesy Hash Browns

You know I love my weekend breakfasts.

I truly do.

I've even gotten MGG to eat breakfast on a regular basis.  He's usually a coffee only kinda guy.  Last weekend I was scouring the refrigerator deciding what to eat when I was inspired by the potatoes.

Mom used to cook country breakfast potatoes all the time.  I remember Dad had the cutest way of turning those potatoes into little half moon shapes.  They were so much fun to eat as a kid!  I'll have to make those soon and post them for you.  

So I decided to make some hash browns, and to jazz them up with some cheese.  YUM!  Kinda reminds me of the dish they serve at Cracker Barrel.  Now you can certainly buy pre-made hash browns, or pre-shredded potatoes, but making them yourself is super easy.

Let's do it.

Grate your potatoes on a cheese grater or in a food processor with a shredding blade.  Make sure to drain them on a paper towel, you want all the moisture out of them so they crisp up during cooking.  Meanwhile heat a skillet over medium heat.  Add a tablespoon of canola oil to the pan and heat. (This is important so they don't stick!)

Place them in a hot skillet and push them down with a spatula, compacting them so they bind together.  Add your shredded cheese over the top.  I used Monterey Jack cheese today, but any cheese will do.


Allow them to cook for about 5 minutes, or until they have browned on the bottom and the potatoes are crisping and a little opaque.  Time to flip them over.  Unless you have a mondo spatula it might be best to flip them in stages.  Half and half let's say.

Cook the other side for another 5 minutes or so.  See the melted cheese?  yummy!

Salt and pepper them to taste.  Remove from the pan and transfer to a platter or individual serving plates.  Viola!  Cheesy Hash Browns that go great with my Italian scrambled eggs, bacon, toast, sausage, buttermilk biscuits, or my Tomato and Chive Breakfast Melts.

What a breakfast!

Cheesy Hash Browns

1 large russet potato, peeled and washed
1 T canola oil
1/3 c Monterey Jack cheese, grated
salt & pepper

Grate potato using a cheese grater or a food processor.  Place on several paper towels and squeeze out any liquid.  It's important that they be dry to bind and crisp up.

Heat a skillet over medium heat.  Add oil and heat.  Add potatoes to skillet and press down with the back of a spatula to compact.  Add grated cheese over the top.  Cook 5-6 minutes, or until golden brown.

Flip potatoes, in stages.  Cook on the other side for an additional 5 minutes.
Add salt and pepper to taste.  Remove to a platter and serve warm.

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