Breakfast Potatoes with sausages and fried eggs on the side … Very typical and very tasty!
It is a fact that Americans usually have a very strong breakfast, but the reality is that during the week we do not have much time to make a large breakfast. We eat yogurt or toast and run to work. But still, the American breakfast is a sacred meal for many families.
Therefore, during the weekends (or when there is no need to go to work) we share a hearty breakfast potatoes with the family. Many times this food becomes something we call “brunch” [Breakfast (Breakfast) + Lunch (Food) = Brunch] and it is so abundant that we don’t eat afterwards. And this so American food you always have to have some eggs and a plate of potatoes.
The favorite breakfast potato dish (in the morning) is hash browns. It goes super well with fried eggs with the broken yolk… yum! It is making you salivate!
We can’t go on describing the deliciousness of the hash browns. We let you try our Amazing recipe for Breakfast Potatoes , a quick and easy one to better understand our American breakfast habits.
BREAKFAST POTATOES RECIPE
|Olive oil||3 tablespoons (45 mL)|
|Baking Potatoes||450 g|
|Salt and Pepper|
Breakfast Potatoes at home is very simple but you have to take into account some details if you want them to be perfect.
1. Peel and grate the potatoes
Once you have grated potatoes, we put them on paper towels or a rag to remove all the aguilla they may have. In this way we make sure that they are very crispy. We also take the opportunity to season the grated potato.
2. We do it round and round in a pan
We lower the heat to medium strength and let it brown for about 5 minutes. When a golden crust has been created we turn it over and cook until crisp. Depending on the thickness, it will take longer to cook. If you use a large skillet you can extend it more and it will take less time for it to cook on the outside and inside.
Ideal for breakfast
Browns and accompany them with fried eggs and some sausage. Nothing to go with an empty tank!
- Peel the potatoes and grate them with the large holes on the grater.
- We squeeze as much moisture as possible from the grated potatoes. (For this it comes in handy to use a masher, but without squeezing the potatoes through the utensil, and few potatoes at the same time, if we cannot use a towel)
- Heat the olive oil in a large skillet over medium high heat. When the oil is hot, we add the potatoes, we expand them through the bottom of the pan.
- We sprinkle a few pinches of the salt and pepper on top.
- After a few minutes, we lift one side of the potatoes to see how they are. If they are golden, we can turn them over. We use two metal spatulas to turn them over. (with experience with potato tortillas, you will not have problems with this one)
- We continue frying until golden brown on both sides.
Easy, right? Potatoes, olive oil, a pan with a pinch of American culture, I’m sure this hash browns recipe will be very successful in your kitchen!