You know those people who say they’re not big breakfast eaters? Or worse…they don’t like breakfast foods (gasp!)? Yeah, I’m not one of those people. I love breakfast and breakfast food. If I could pick one meal to eat out with friends, it would be breakfast/brunch. And my favorite favorite breakfast food? Potatoes. Hash browns. Whatever you want to call them, I will go out of my way to make sure I have them when I’m ordering breakfast or for special breakfasts at home (like, say, Christmas morning?)
I know this is pretty basic, but this is one of those things like scrambled eggs where it seems like it should be easy, but the potatoes just never come out quite right, you know? The key here is to not overwork the potatoes–you want to touch them as little as possible. Also, don’t be afraid of letting the potatoes get a little brown and crispy (if that’s your thing; if you prefer them cooked but not crispy, that’s cool, too). If you cook them just until they’re done, they’ll still taste good, but the texture might be a bit soggy.
You’ll need 4 smallish-medium russet potatoes (peeled or unpeeled, it’s up to you; I prefer the skins on mine), 1 small onion, salted butter, kosher salt, freshly ground black pepper, smoked paprika, and Tabasco sauce. You can also substitute 2 tablespoons of bacon grease for 2 tablespoons of the butter.
Bring a medium-large pot of water to a boil and cut your potatoes into 1/4″-1/2″ cubes (depending on how big you like ’em). When the water is boiling, add the potatoes and cook for about 5 minutes or until they are slightly softened but not completely cooked. Drain and rinse in cool water.
In a large skillet (preferably cast-iron; if you don’t have a cast iron skillet, Santa needs to bring you one for Christmas this year), melt the butter (or butter and bacon grease) over medium heat. When the butter is melted and bubbly, add the onions and cook, stirring frequently, for about 1 minute or until the onions are softened. Add the potatoes in a single layer and combine with the onions, then let the potatoes cook for 3-4 minutes without touching them at all. Sprinkle with paprika, a little salt and pepper, and about 10 dashes of Tabasco sauce. Use a spatula to scrape the bottom of the pan and flip as many potatoes as you can at once until all the potatoes have been flipped. Cook for another 3-4 minutes and test them for doneness and seasoning; add more salt, pepper, and Tabasco to taste. Give ’em a few minutes more if they need it, stirring gently to prevent the potatoes from burning. Serve immediately. And not just for breakfast–they’re a great quick and easy side for dinner on a cold night!
I kind of completely love them with ketchup; yes, I know that is a completely un-foodie admission, but then I’ve never really claimed to be a foodie. Are you shocked and horrified?
Breakfast Potatoes
Recipe by Our Best Bites
4 medium baking potatoes
1 small white or yellow onion, minced
1/4 c. salted butter
1 teaspoon smoked paprika
Freshly ground pepper, to taste
Kosher salt, to taste
About 10-20 shakes of Tabasco sauce
Bring a medium or large bot of water to a boil. While the water is heating, cut the potatoes into into 1/4″-1/2″ cubes. Add the potatoes to the boiling water and cook for about 5 minutes or until they are slightly softened but not fully cooked. Drain and rinse in cool water.
Heat a large skillet (preferably cast iron) over medium heat. Add the 1/4 c. of butter and heat until melted and bubbly. Add the diced onion and cook for about 1 minute or until the onions are softened. Add the potatoes in a single layer. Cook for 3-4 minutes (don’t even touch them) and then sprinkle with paprika, 10 dashes of Tabasco, and a little salt and pepper. Using a spatula, scrape the bottom of the pan and flip as many potatoes as you can at once. You just want to handle the potatoes as little as possible while getting every surface of the potato a little crispy.
When the potatoes have cooked for another 3-4 minutes, test them for doneness and seasoning; add more Tabasco, salt, and pepper to taste. Cook until desired doneness is reached, flipping them the same way as before. It’s hard to overcook these potatoes–they should be a little crispy on the outside, but not burned. Serves 4-6.
Questions & Reviews
I am 30 weeks pregnant, have been up since 3:30am with the effects of a head cold and am starving. Going straight to kitchen to make breakfast for my sweet husband, and these will be included! As always, Thank you!
You ladies are great about breaking down classic recipes. Gourmet food is a great treat, but we don’t really cook that way every night and my kids eat better with ketchup on their plates. Thanks for the recipe!
For great hashbrowns, bake the potatoes, let them cool, and then grate them. This recipe would be great for the final cooking stage to flavor and crisp them.
These are great. I made them tonight adding a little bit of cheese before serving them. My Mom makes something similar to these, and they turn out very close to one another, but she uses potatoes that are left over from having baked potatoes. She just chops up the left over ones and starts at the skillet point, it works great too.
Thanks so much for this simple post! I LOVE breakfast food(we have a big breakfast every Sunday) and hashbrowns are my absolute favourite! I never make them from scratch because I always end up messing them up! I will do them this way from now on! Thank you!
The only thing better than breakfast is breakfast for dinner which I do from time to time (tomorrow being one of those days). I’m SO adding this to the menu. :o) I never thought about boiling first and I never knew why they didn’t turn out right. Thanks for the recipe!
We put paprika in ours too! And a little cayenne instead of tabasco. I’ll have to try the tabasco. I don’t pre-boil the potatoes, instead I cook them partially in the pan, and then cover the pan on lower and they sort of steam. Then take the lid off and finish them. But pre-boiling them is a great trick too. I wonder if it’s quicker?
I love brunch/breakfast also….nothing I love more is breakfast for dinner.
I agree with the cast iron skillet method. I have always cut the potatos and then tried to cook them in their “raw” stage, but I will cook them first next time. Duh? Why didn’t I ever think of that?
we do this recipe at breakfast but with red and green peppers too! yum!!!
Thanks for posting this! I love breakfast too, and the potatoes are the best part in my opinion, but I’ve never been successful at replicating restaurant goodness. Gonna have to try this one for sure!
Wow, these bring back memories for me as a child. My dad made these for us all the time and when we visit he still does. I LOVE them with ketchup, LOVE!