Friday, January 21, 2011
Saturday Morning Hashbrowns
A confession that I must admit before this blog goes on is that I haven’t met a breakfast item that I didn’t like. Baked or broiled, with cheese or jam, I am an A.M. Eater. Tomorrow though, I will be heading back to my Alma Mater to do some design work for an upcoming theater production; and therefore will probably have to quell my craving to scramble some eggs. I fear that I might be forced to visit a drive thru, coffee and blackberry in hand, attempting to piece together my day. So for those of us sunrise stuffers—it might not be pretty, and it might not be wholesome—but by god, there will be breakfast!
3 cups hash browns (shredded or cubed, thawed)
¼ cup olive oil
1 stalk leeks, cut in half rounds and washed
2 cloves garlic, minced
1 cup packed fresh spinach
2 cups mushrooms of your choice, stemmed and sliced
Poached Egg (Garnish optional)
Sea salt and black pepper
WRAP grated potatoes in paper towels or a dish towel and squeeze out as much moisture as you can.
HEAT olive oil in a non-stick sauté pan or a well-seasoned cast iron skillet and add mushrooms and garlic over medium/high heat. Season with salt and pepper.
WHEN mushrooms are tender, ADD leeks and spinach, cook until just wilted.
ADD potatoes into the hot pan and stir ingredients. Then let the mixture cook without stirring until they have a very crispy bottom. Once the bottom is browned and crisp, flip and let it cook on the other side.
Adjust seasoning to taste.
NOTE: The trick to getting nice and crispy hash browns is to not disturb them too much. If it seems a little dry, it’s ok to add a little more oil around the edge of the hash browns to keep the edges crispy.
SUBSTITUTION: May also use halved cherry tomatoes and bell peppers. Just add them during the original sauté process since they take longer to soften. May also add cheese to the final stage to melt briefly.