Yummy breakfast hash browns
- salt and pepper to taste
- 1/4 cup onion chopped(optional)
- 3 medium potatoes scrubbed
- 1/4 cup green bell pepper chopped (optional)
- 3/4 tablespoons seasoned salt
- 1/4 tsp ground cumin
- pinch of tarragon
- dash of cayenne pepper
- pinch of dried basil
- enough oil to coat the bottom of a 9 in. skillet (your favorite cooking oil, i use olive)
- Carbohydrate 29.3319100012403 g
- Cholesterol 0 mg
- Fat 0.198814375045441 g
- Fiber 3.8563813358321 g
- Protein 3.44030562522988 g
- Saturated Fat 0.0531436875155034 g
- Serving Size 1 1 Serving (183g)
- Sodium 1336.98714588386 mg
- Sugar 25.4755286654082 g
- Trans Fat 0.0415420000112266 g
- Calories 129 calories
Step-by-step
- Scrub potatoes thoroughly and poke all over with the tip of a knife. Place in the microwave for about 8 min, or until soft. You can also bake them in the oven first, 425 F for about 1 hour.
- While potatoes are baking, chop up the onion and bell pepper. Set aside.
- Coat the bottom of a 9 in. skillet with the oil of your choice
- Place potatoes on a cutting board, and skin them. Chop the potatoes into small squares and set aside.
- Make sure your oil is hot enough that when you drop your potatoes in, it sizzles. When the oil is hot, drop all the potatoes in at once. Pour your onions and peppers in and stir.
- Add spices to the potatoes and stir so that the flavor coats all the sides.
- Cook at medium to low heat, turning the potatoes every couple of minutes for about 15 min, or until potatoes are golden brown. Serve immediately.
Swapping Starches and Fats
Replacing standard russet potatoes with waxy varieties like Yukon Gold alters the final texture significantly because lower starch content yields less crisp exterior crusts. When choosing cooking fats, remember that unrefined oils have lower smoke points than refined canola oil. Heat the 9-inch skillet until the oil shimmers before adding ingredients. Test the temperature by dropping a small potato piece into the pan. If it does not sizzle immediately, increase the heat.
Spice Adjustments and Additions
Adjusting the seasoned salt requires monitoring sodium levels carefully since commercial blends contain high percentages of salt. Ground cumin, cayenne pepper, and dried basil distribute more evenly when mixed into the pan immediately after the potatoes hit the hot oil. Stir frequently over medium-low heat for 15 minutes to prevent scorching. Uniform chopping ensures equal cooking rates across every piece.
Managing Leftovers
Storing cooked portions in an airtight container within the refrigerator for up to three days works well for meal preparation. Reheating requires a hot skillet with a minimal amount of fresh oil to restore exterior crunch. Avoid using a microwave for reheating because trapped steam ruins the crisp surface texture developed during the initial cook.
