Breakfast! It’s What’s for Dinner! Cottage Style Hash Browns & All the Trimmings

Cottage Style Hash Browns, Eggs Over Easy, Turkey Sausage & Pan di Mie with Fresh Organic Kerrygold Butter…Mmmm

Does your busy schedule keep you from making hearty breakfasts? This scrumptious four-part feast will fit its way into your evening repertoire in a flash! Today’s recipe is for “Cottage Style Hash Browns” and the remaining trio can be whipped up while the potatoes are sauteing in the skillet. Talk about satisfying! Hash browns also make a great side dish for other evening meals. Remember Mom & Dad talking about “meat & potatoes” this is what they meant 🙂


2 pounds red, Yukon gold or russet potatoes

2 tablespoons olive oil

1 tablespoon butter

1 small onion; sliced thin

2 glove garlic; minced

1 small green pepper; sliced thin

1/2 teaspoon of both onion and garlic powder

1/4 teaspoon ground nutmeg

salt and fresh cracked pepper to taste


Boil potatoes for 15-20 minutes or until firm, but fork tender. Place into a bath of ice water; cool for 10 minutes or refrigerate until time to use. The peel can be removed easily after the ice bath. Grate potatoes with a box grater. Saute remaining veggies in oil and butter until onions are slightly translucent about 5-7 minutes. Add potatoes and spices; saute on medium heat until golden brown on the bottom. Turn and brown the other side.

Makes 2 large servings or 4 small.


6 Comments Add yours

  1. Mary Rose says:

    I love this breakfast could eat it 3 times a day! LOL…


    1. Oh me too!! There are so many options!! Thanks for commenting, Mary!


  2. Jana baron says:

    I will have to try these yummmm


  3. I’ll join you girls,if you don’t mind me having my eggs sunny side up.


    1. Would love the fine company Mr. Maxhimer! Thanks for the share and comment!


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