Weekend breakfasts are a glorious thing. I love having the time to make a good breakfast, and one of my favorite things are these breakfast potatoes. These quick and easy home fries are the perfect dippers for fried egg yolks, exceptional accompaniments to eggs and toast, and beef-up-your-breakfast-so-you-don’t-need-lunch sides. My boyfriend absolutely demands that I make them whenever we eat breakfast together, as he says they “warm him from inside”. Seems like a bold statement? Make them yourself and report back! You know… for science :]
Home Fries (Hashbrowns/Breakfast Potatoes)
Cook time: 15 minutes
- 2 potatoes (Russet or plain Baking potatoes), rinsed and dried
- 2 T olive oil
- 1 Tablespoon Ancho Chili Powder
- 2 teaspoons Garlic Powder
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Paprika (I like to use good Sweet Hungarian Paprika)
- 2 Tablespoons Bacon Fat (I keep mine in a jar in the fridge, and top it off every time I cook bacon. If you don’t have any, cook some bacon to go along with your potatoes. Or add more olive oil)
- Salt and Pepper to taste
First, dice your potatoes fairly fine. Don’t bother removing the skin, I like the texture that it has when left on. To dice the potatoes, I like to cut it in half lengthwise first, cut into 1/8″-thick strips, and then dice into thin pieces. The key is to cut all of them about the same size, so that they cook evenly. Add oil to a large frying pan and put over medium-high heat. When oil is hot, add the potatoes.
Season the potatoes with salt, pepper, and other spices. Mix to incorporate. Allow the potatoes to sautee for about 8 minutes, until they start to get fairly tender. If they start to get too dark on the outside, turn the heat down to medium so that the insides can cook through.
Add the bacon grease. Once melted, mix to coat all potatoes, and then cover with a lid for another 5 minutes, or until potatoes are fully cooked through and tender on the inside, but crispy on the outside. Covering the potatoes is a crucial step because it locks in some steam, which helps them cook through faster.
Let cool, and enjoy! Experience the warm hugs from the inside, and then go back to bed. Because it’s the weekend, you deserve it.
Corned beef is like Thanksgiving turkey, you make a lot of it (or buy it for St. Patricks day and only eat it once) and then don’t know what to do with the leftovers. I cook for 1 a lot, and know your pain. This corned beef hash recipe doesn’t feel like getting rid of leftovers though, it’s just another great thing to do with corned beef. Give it a try and watch that corned beef get eaten right up! …and then get more corned beef :]
I like to try new cooking techniques, and made some homemade corned beef so that I could make a good Reuben, which is my very favorite sandwich. Read that here: Corned Beef Reuben. But I wanted to see what other delicious things I could make with the 5 lb. corned beef I made.. I figured I had enough of it. So I decided to try a Corned Beef Hash.
Corned Beef Hash
Serves: 1 (just multiply for each additional person) Ingredients:
- Olive Oil, to coat pan
- 1 Russet Potato, chopped (do not peel)
- 1/3 Yellow Onion (about 1/4 cup), diced
- 1/3 Red Bell Pepper (again, about 1/4 cup), diced
- 3 1/4 inch thick slices Corned Beef (I made this recipe, or you can buy it from the grocery store), roughly chopped
- 1 clove garlic, minced
- (optional) 1 teaspoon Bacon Grease
- 1 teaspoon Ancho Chili Powder
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Ground, Dried Sage
- Salt and Pepper, to Taste
- 1 teaspoon Butter
- 1 egg
Coat a small frying pan with olive oil, and heat over medium heat. Meanwhile, prep your potatoes and veggies. Add the potato, onion, and red pepper to the pan and coat with the oil. Sprinkle in spices, and some salt and pepper. Cook the potato mixture for 6 minutes. When the potatoes are starting to get some color, add the corned beef, garlic, and bacon grease (I know what you’re thinking. This is not the healthiest of meals. But a little bit of bacon grease adds so much flavor, and why not let it get some use?). Let this cook for another 4-5 minutes, until potatoes are cooked through and slightly crispy, and corned beef is lightly seared. Season with a little more salt and pepper.
Now, to make it complete, a fried egg. Remove the potato and Corned Beef mixture from the pan, and set aside on the serving plate. Tent with tin foil to keep it warm. Melt the butter in the pan, and then gently crack egg. Fry egg for 4-5 minutes, until whites are just cooked through. (If it goes too long, the yolk will cook, and we want runny yolks! If the white isn’t cooking fast enough, you can cover the pan for a minute or so to help the white cook through with some steam) Season with salt and pepper when the egg is done, and gently place over the Corned Beef Hash.
I ate mine with a piece of (store-bought, I’m not ashamed) broccoli cheddar quiche. If you like things spicy, this is great with some Sriracha at the end. When you put the fried egg on top and break into the yolk, the potatoes mix with the yolk it as if it’s a sauce, and everything jives together. Enjoy!