I love hasbrowns with a nice runny egg for breakfast. Perhaps a bloody mary on the side? Ron and I had a few extra baked potatoes from dinner and decided that homemade hashbrowns were in order! Hashbrowns are super easy to make and sooooo much better than the their frozen bagged cousins- also a great way to use up extra potatoes!
On another note, we got the house!!!!! We are so excited! Closing day is November 5th- lots and lots to do!
Great weekend in Wisconsin! How about those Packers (Brewers and Badgers too)!?
2 large leftover baked potatoes
2 Tbl butter
1 Tbl olive oil
Salt & Pepper to taste
Use a vegetable peeler or knife to peel potatoes. Cut potatoes in half and grate with a cheese grater.
Heat butter and oil in a skillet on medium heat. When butter has melted, add the potatoes. Cook till potatoes brown on one side. Flip and brown on opposite side. Season with salt and pepper. Serve with eggs and your favorite breakfast meat.
Labels: breakfast, original recipe, potatoes, sides, vegetarian