Sunday, September 21, 2008

Scrambled Eggs, Toast and Hash Brown Potatoes

There is really a typical American Breakfast. It really depends on the day of the week, regions and person preferences. This is an easy breakfast to prepare but making the Hash Brown Potatoes is a little time consuming so most people either eat this on the week ends or at restaurants. I made it this weekend after reading Any Given Doomsday. Their was one part were they made breakfast.

To make the best hash browns it is desirable to get the potatoes as dry as possible. Usually using a ricer is the preferred method but you can use a grater and then get the potatoes as dry as possible with paper towels.

In a frying pan heat oil on high heat and add the potatoes in a single layer. Fry until crisp and turn. Repeat the other side. This should get you crisp hash browns.

Hash Browns

3 Tbsp olive oil
1 lb baking potatoes, peeled and grated
Salt and pepper to taste

I add a little water to my eggs to help scramble them to help with the mixing.

2 eggs
1 tablespoon water

Mix the eggs and water in a bowl until mixed together. Add to a frying pan with a tablespoon oil. Fry in a frying pan until cooked. Be careful to not over cook.

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