10 January 2014

Breakfast for dinner: souped-up hash browns

It's cold outside, and I think we can all agree that low temps lead to comfort food cravings.  I have had a hankering for hash browns, something I ate very little of in my youth, but which covers all the comfort bases of starchy, salty, and greasy.  These incorporate some other vegetables for a little less guilt (though I don't think you should feel bad about eating potatoes--they're full of nutrients). As described below, I like to serves these topped with my favorite oven-roasted Brussels Sprouts and a fried egg on top and liberal dashes of hot sauce. And if the patties don't stay together for you in the skillet, just fry it up loose like a hash--it's delicious either way (exhibit B, below).



Mixed Veggie Hash browns

Serves 4

2 medium russet potatoes, scrubbed
1 medium rutabaga, peeled
1 medium carrot, peeled
1 egg, beaten
Canola or peanut oil for frying
Salt and black pepper to taste

Roughly chop all veggies and pulse in a food processor until you have a fine dice or shredded look.  In a medium mixing bowl, combine shredded veggies with the egg and salt and pepper taste.  The mixture will be wet and loose.

Heat about a tablespoon of oil over medium-high heat in a large skillet.  Drop tablespoonfuls of the potato mixture into the skillet and flatten into thin patties.  Fry until golden, about 5 minutes, then carefully flip and fry another 2-3 minutes or until golden on both sides.

These can be eaten on their own, served with a dollop or sour cream or plain yogurt, or they can be topped with steamed vegetables (Brussels sprouts, broccoli, something green) and topped with a fried egg.