BREAKFAST POTATOES & HOW TO MAKE AHEAD OF TIME

One of my favorite recipes growing up was breakfast potatoes, ie; hash browns. Growing up in an area where it was common to cook Pennsylvania Dutch food, I can only imagine that these delicious hash browns were doused in butter during the cooking process. This is my rendition of one of my favorite childhood breakfast foods.

miamihashbrowns

INGREDIENTS:

  • 2 small Idaho potatoes

  • 2-3 tbsp extra virgin olive oil / ghee / or miyokos vegan butter/ or combination of two.

  • 1/8 tsp garlic granules

  • 1/8-1/4 tsp salt

  • 1/8 tsp pepper

  • 1 tbsp parsley (optional)

  • Dash - 1/8 tsp smoked paprika

  • Dash - 1/4 tsp za'atar (optional)

  • 1 small onion (optional)

INSTRUCTIONS:

  1. Combine water & diced potatoes into a pot on high. Bring to a boil & cook until potatoes are fork tender, but not entirely cooked. (About 15-20 minutes depending how small you cut the potatoes)

  2. Once fork tender, remove and drain throughly. Heat a pan (preferably a cast iron pan) until oil or ghee is hot/melted & add your potatoes. If adding onions, let the onions caramelize prior to adding the potatoes as they will take longer to cook. Add garlic granules, salt, pepper & smoked paprika to the mix & combine.

  3. Be sure to let the potatoes get color on them by allowing the potatoes to cook prior to tossing them. This will help them achieve a crispy hashbrown flavor.

  4. Plate & taste!

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TO MAKE AHEAD | WEEKS OR MONTHS IN ADVANCE:

  1. Prep the potatoes in the same manner as above however do not cook them. If you would like to par-cook them you can however you’ll need to make sure they are quite raw to freeze well enough.

  2. Make room in your freezer for a flat baking sheet that can be placed flat in the space.

  3. Once the potato's excess water has been removed add parchment paper to a baking sheet and place the potatoes on it.

  4. Be sure to not let the potatoes touch so that they can freeze as solid pieces instead of one large clump. Freeze the potatoes for at least 45 minutes to 1 hour. (If you are freezing a great deal of potatoes be sure to freeze them in batches and then reserve in either a container or a plastic bag.) We recommend a container to reduce waste.

  5. These can then be used in the morning with the same sautéing preparation as mentioned above.

  6. Keep in the freezer for up to a few months. Typically commercially frozen potatoes last for 10-12 months and even after this timeline they are usually safe to eat!

Cheers to saving time on meal prep!

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