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.

Fresh Veggie Hash for Two

So simple and delicious. Thanks to our backyard chickens, I have all the ingredients on hand whenever I want this, but you can get everything any time of year at your grocery store or Farmer’s Market.




4 large russet potatoes (or red, or sweet…)
Olive oil
1 pound dark, leafy greens (spinach, dandelion greens, swiss chard, chicory…whatever you like, in any combination), washed and roughly chopped
1 yellow onion, diced
2 cloves garlic, smashed and minced
2 eggs
Salt and pepper to taste



Clean and chop potatoes into bite-size pieces. Toss with olive oil and salt and roast in oven (see full directions for roasting here).



In a large skillet, heat 1 tablespoon olive oil over medium heat. Sautee onion until fragrant and soft, about 5 minutes. Add greens and salt (about 1 teaspoon to start, then taste and adjust from there) and stir into onions. Cover and lower to medium-low heat; allow greens to wilt, about 5 minutes. Add garlic, stir occasionally, and cook for another 2 minutes.



At this point you can either remove the greens mixture to a plate and keep covered, or just shove the whole mess to one side of the pan (that’s what I do). Fry eggs however you like them. This step happens quickly, so be sure your potatoes are crisp and ready to eat before you start.



To assemble, cover two plates with a layer of the roasted potatoes, then layer on greens and finally, one fried egg for each plate. Season with salt and pepper to taste.