Kevin and I have been together for almost 6 years now, and in that time I think I have made him breakfast a handful of times.
Seriously, no joke.
Why you ask?
Well it is not because I don't want to, although my idea of breakfast time is closer to lunch than breakfast, it is because he just seems to take charge.
I jokingly say he is the King of breakfast around here.
What does he make?
It is the same thing every time, but trust me, there is no complaining going on from me.
The reason is, these fabulous hash browns, or home fries, or whatever you want to call them.
I just call them damn tasty!
Trying to get the recipe out of him was like trying to pull teeth. He just wouldn't give it up!
I knew the main things that were going on in the dish. I mean, it is your usual suspects when it comes to ingredients.
But when I had tried making this in the past, it just wasn't anywhere close to his.
My potatoes never came out right.
His are soft on the inside, but crispy on the outside, just plain awesome! Mine? not so much.
So finalllllllly he decided that I could have the recipe. It was like he said he was giving me a diamond ring.
OK maybe I just exaggerated a bit,
but it was close.
So now that I have the recipe I can make breakfast any time right?
Hhhmmmmm I think I will still leave that up to him. I mean why fix it if it ain't broke right?
But you need to give these bad boys a try!
Fry a couple eggs up and put them on top of these hash browns?
1 large russet potato
1/4 cup onion, chopped (can use more to taste)
1 clove garlic, minced
1 tablespoon bacon fat or olive oil
1 tablespoon butter
Cracked black pepper
Pierce the potato, with a fork, a couple times on each side cook it in the microwave oven for 2 1/2 minutes. Turn the potato over and cook an additional 2 1/2 minutes. Remove from the microwave (caution potato is HOT), place on a cutting board an allow to cool until you can handle it.
Carefully peel the skin from the potato with your fingers, using a knife to lift places that are stubborn. Dice the potato.
Heat 1 tablespoon of bacon fat (or butter) in a non-stick skillet, over medium heat. Add the potatoes and cook the potatoes for 2 to 3 minutes, then reduce the heat a bit (between medium and medium-low) and add the onions, garlic, salt, and pepper. Cook, turning the potatoes once, about 10 minutes, or until the potatoes are brown and crispy on the edges.