So made them and they were delicious. DELICIOUS I tell you!
I also bought some Farm Fresh Eggs from Pat this week and they were in my fridge.
So after eating these potatoes for dinner with a piece of grilled chicken, we made some for breakfast too.
They were THAT GOOD.
Can you believe that beautiful orange yolk? You only get that color from free-range chickens.
The recipe for the hash browns is below. Add or subtract ingredients depending on what you have in your fridge. I happened to have a teeny tiny patch of parsley growing in the herb garden so I used that in the hash browns but chives would be excellent as would any fresh herb you have on hand.
Hash Browns with a Farm Fresh Egg
4 or 5 leftover baked russet (Idaho) potatoes, cut into cubes
1/2 of one yellow onion, chopped
1/2 of a bell pepper, any color (I used red bell)
2 cloves of garlic, minced
2 Tablespoons of butter/olive oil combination
Handful of chopped flat leaf Italian Parsley (chives would be good too)
Salt and Pepper to taste
Melt the butter and oil in a skillet. I use a combination because butter tends to burn on its own.
Add the chopped onions and peppers and sprinkle with some salt. Let cook until the vegetables become translucent.
Add the garlic and let cook for 30 seconds or so to coat in the oil.
Put the potatoes in and stir into the vegetables. Add a little sprinkle of salt to the potatoes. Let them cook until they are heated through and they get a bit golden brown on the edges. Stir frequently and gently so as not to break up the potatoes.
After the potatoes have warmed through, sprinkle with the parsley. Taste and add more salt and some pepper as needed.
Pile on a plate and top with a fried egg.
You can also add any kind of pre-cooked meat to the potatoes. Bacon, ham, or even corned beef would be excellent.