When it hash to be hearty: Crispy hash brown breakfast

These are easy to make and thus perfect for breakfast, as they require only minimal thinking. So you can prepare them while you sip on your first coffee of the day and get your brain up to speed for anything that lies ahead. Hash browns rock – they’re hearty and give off a vibe of coziness. You can totally imagine them to be your perfect culinary companion on a chilly fall morning or snowy winter day. The only thing that can ruin this (at least for me) is if they are soggy. No thanks. This recipe makes a generous breakfast for 2. Preparation time, including frying in the pan, is approximately 25 to 30 minutes (if you discount the frying, it’s 10 minutes).

Ingredients

  • 3 medium-sized potatoes (or 6 small ones)
  • 1 egg
  • ¼ teaspoon of garlic powder
  • ¼ teaspoon of cayenne pepper
  • ½ teaspoon of salt
  • ¼ teaspoon of ground pepper
  • 2 tablespoons of butter
  • 4 mini salamis
  • 2 spring rolls

Start by peeling your potatoes. Then shred them through the largest holes on your grater. Place them in a bowl with hot or boiled water for 2 minutes, then pour the shredded potatoes into a sieve and thus rinse off the starch. Then squeeze the shredded potato in a kitchen towel to remove as much extra moisture as possible. This will help achieve a crispier and more evenly brown result. Put the shredded potatoes back in the bowl and add garlic, cayenne pepper, salt and ground pepper, as well as the egg, and mix it all well.

Place half a tablespoon of butter in a pan brought to an upper medium heat. Each hash brown needs a generous scoop, with a tablespoon of the shredded potatoes. Use a spatula to flatten them. Let them fry in the pan for 5 minutes per side. Add further butter to the pan as you see fit. Ideally, however, always before adding a new batch of potato mix to the pan.

While your first batch of hash browns are frying, cut the mini salamis and spring onions into small rings. Once you’re done with frying the potatoes, briefly throw the salami and spring onion rings into the pan and let them cook for one minute, just because this gives them a nice flavor. Drizzle them on top of your hash browns. And… tata… breakfast is ready to be served.

Tip: Add one or two tablespoons of shredded emmentaler cheese on top. It’s absolutely devine.

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