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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