Breakfast Potatoes 3 Ways | Brunch Month

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Breakfast Potatoes

Hash Browns
2 russet potatoes, peeled and grated
2 tbsp clarified butter
½ tsp garlic powder
½ tsp smoked paprika
salt and pepper

Peel and grate your potatoes. Immediately submerge the grated potatoes in cold water to prevent them from oxidizing. Rinse and drain your potatoes in a colander to remove some of the starch. Transfer potatoes to a kitchen towel and wring out as much moisture as possible.
Heat clarified butter in a large non-stick skillet over medium-high. Add potatoes in a single layer. Allow them to cook, undisturbed, for 4 to 6 minutes or until a golden, crunchy layer has formed. Use a spatula to break up the potatoes and cook them, undisturbed, for another 4 to 6 minutes. Continue until the potatoes are golden and crispy all over.

Crispy Smashed Potatoes
24 baby potatoes
1 tbsp olive oil
1 tsp garlic powder
2 tsp fresh thyme leaves
2 tbsp Parmesan cheese, grated
salt and pepper

In a large pot, boil potatoes until they are fork tender. Rinse them under cold water until they are cool enough to handle. On a baking sheet, smash each potato with the palm of your hand or a small bowl or cup. Drizzle each potato with olive oil and then season them with salt, pepper, garlic powder, thyme and parmesan. Bake at 425°F for about 10 minutes or until they become golden and crispy. For extra crispy potatoes, broil for the final minute of cooking.

Potato Pancakes
3 cups leftover mashed potatoes
1 egg
2-3 tbsp flour
½ cup cheddar cheese, shredded
1-2 green onions, finely chopped
3 slices bacon, cooked and crumbled (optional)
½ tsp garlic powder
salt and pepper
1 tbsp oil or butter for frying

In a large bowl combine all ingredients and mix well. Create 6 to 8 uniform patties. In a large non-stick skillet heat oil or butter over medium high. Fry pancakes until they are golden and crispy on both sides and warm throughout. Serve with sour cream.

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29 Comments

  1. I think the most common cause for food sticking and/or burning in cast iron is not giving the pan enough time to level out in temperature. If you start cooking too soon, there could be cold spots, and the overall temperature could still climb as you cook. So set it to temp, and let it heat up for a good few minutes to make sure that it is evenly heated throughout and won't heat any further. A rule of thumb is that it's ready when you can smell it. Also, make sure to add the oil right before the food.

  2. ive been a subscriber for many years now and i recently decided to rewatch all of your videos, they do not dissapoint even on the second go around! ive never had potatoes for breakfast but these all look great.

  3. I grew up eating these things.. whenever we have mashed potatoes I save the leftovers then the next night I drain what ever kind of veggie we had left from the night before such as corn, green beans, pea's etc. mix them into the potatoes, add an egg, salt, pepper and however much flour is needed then drop spoonfuls into hot grease, mash down thin and fry crispy on both sides. so delicious!!

  4. the last recipe is a little bit disappointing, how do you even cook these pancakes in so little oil?? are you sure they are done, especially if they are soft in the middle…you can get sick if it s not well done

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