Hash Browns

There is probably no food I like more in this world than potatoes.  I don't think I could have made it during the Potato Famine.  One of my favorite potato dishes is hash browns, because it combines my two loves: spuds and breakfast.  When Nick said he wanted Pancakes Sunday morning, I decided I would make what I wanted, too!


I had some leftover cut up peppers, so I combined those with the onions and potatoes

The trick to hash browns is to use a cast iron skillet and the right amount of oil.  A couple tablespoons is usually enough.  You start our by slightly browning the veggies in the oil.  Then, you stick the lid on and let the heat go to work cooking the potatoes:

Every once in awhile you take off the lid and stir.  Some of the taters might stick to the bottom, but that's ok.  When the potatoes seem like they're cooked through, you leave the lid off, turn up the heat a bit, and get the edges really crispy:

I love breakfast.