Saturday, September 06, 2008


As Tropical Storm Hanna heads our way, I wanted a hearty breakfast.

I had a hankering for fried eggs, bacon and hash browns so I started by peeling and shredding one potato and cooking it in a thin layer in a nonstick skilet with some oil until it was golden brown and crispy:

Once the hash browns and bacon were cooked I fried two eggs:

... and finished my plate with some chopped tomato seasoned with salt and pepper.
Pin It!


  1. Great looking breakfast! I should really eat soon since I haven't had breakfast yet!

  2. =O Those hash browns. I've never made them fresh but if it's as easy as you make it sound and they come out like that?? =O With the egg yolk running through it after
    the fork just cuts it? =O

    In case you missed it... =O

  3. Joelen - Thanks! I hope you had a good breakfast.

    Melissa - It really is that easy. I peeled one potato, shredded it on a box grater, rung it out in a kitchen towel to get out some of the moisture, put a little peanut oil in a nonstick skillet, layered in the potatoes, seasoned with salt and pepper and let brown on both sides. Took about 20 minutes total.

  4. I have tried to make hashbrowns SO many times and they never ever turn out right. Yours look amazing!!

  5. C - Thanks!

    Jaime - Thanks! The trick is to leave it alone until it gets nice and brown.

  6. I have to join the masses here and say that those hashrowns -- OMG, those HASHBROWNS -- look AMAZING. So crispy and delicious...I know what I'm putting on the menu ASAP!

  7. Cassie - Thanks! I was really pleased with how they turned out. Like I said above, the key is leaving them alone so they have a chance to get crispy and wonderful.


I've been told there are issues with comments going through. After you comment, you should see the following message: "Your comment has been saved and will be visible after blog owner approval." If you don't see a message it means the comment didn't go through. Please try commenting again! I'm sorry!