Saturday, September 06, 2008

Breakfast

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.
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8 comments:

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

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  2. =O

    Oh.my.god. 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

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  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.

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

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  5. C - Thanks!

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

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  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!

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  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.

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Thanks for commenting!