Like most living in the DC area, I was home again yesterday weathering the area’s second blizzard in a week. I was also still hit by the cooking bug, despite having lots of leftovers and fewer ingredients on hand. What we did have were a couple of russets and some onion that needed to be used up….and access to our complex’s convenience store.
Breakfast for lunch it was… Turkey bacon from the downstairs convenience store and hash browns. I used Sara Moulton’s recipe as a roadmap (recipe below the shot)…
Hash Browns Recipe
From Food Network’s Cooking Live
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large baking potato, baked, peeled, and diced
- Kosher salt and freshly cracked black pepper
In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.
Step by step pictures after the jump. Read the rest of this entry