Hash browns and eggs: Part the deuce

September 15, 2009

In my last post I documented my first try at making hash browns. Sounds simple, I know, but I had to try it. This is Round #2, using some suggestions from folks on Twitter. First off, I peeled the potatoes and then shredded them with our food processor. Much faster. Then I laid them between paper towels to dry them some.

I only used two pieces of paper towel, but I can tell that I could have used many more. I’m still surprised that potatoes are so watery!

Into the frying pan. With about 3/4 stick of butter. This is about 10 small potatoes worth.

They’re starting to brown! I used a larger pan to try and spread them out more.

I fried up some eggs, too. This frying pan is a little too rounded, so the egg whites run too far to the sides. They look like the alien ships from the first War of the Worlds movie.

The whole gang cooking together.

And the end result. Another dash of kosher salt and pepper on the eggs. Left the yokes a little runny so they dripped down into the potatoes. Taste was great… I mean, how can potatoes, butter, salt, and pepper be bad? Still, I think I’ll try them again sometime soon. Maybe dry out the potatoes more. And I’m curious what would happen if I didn’t peel the potatoes. Any thoughts?

Spread the Word!

Related Posts


Coffee, Donuts, and Breakfast at the Columbus Commons Every Wednesday


Chile Verde Just Launched a Killer Southwestern Brunch


Upstairs Pancakes is Amsterdam’s Tiniest Pancake House

Sunny-Side Up Egg Illustration


I go by Dr. Breakfast, but in addition to restaurants and recipes, I write about family travel, breweries and distilleries, the arts, outdoor fun, and so much more.

Follow Along

Sign up for my Weekly Email:


Please enter a valid email address.
Something went wrong. Please check your entries and try again.
Sign up for my weekly newsletter 8 Things To Eat, Drink, See, & Explore This Week!