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.