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Cheesy Hashbrowns & Egg

Sometimes you get a really big potato. Like HUGE! You know that is way too much for you, so how do you split it without it going all black and wasting it. There are a couple ways. Yesterday for lunch I made a burger slider and fries, I trimmed the sides from the big potato for the fries, and put the inside block into a container of water in the fridge. The water keeps it from going black, and now I can use the block for hash browns for breakfast. I will sometimes do it opposite and cut slabs from the sides, make hash browns, then do a stuffed skins for lunch.

One egg, some cheese, my potato block, and my trusty box grater.
Shred the potato on the large holes of the box grater.
Squeeze out the excess liquid. I like the little container that attaches to the bottom of my box grater, I can just press the shredded potatoes against the side and let the liquid drain into a corner.
Pour off the drained liquid, and give them one more good squeeze.
Heat oil and butter on medium heat until it starts to foam, add the shredded potato. Tidy up the edges with your spatula. Then leave it alone. Really don’t touch.
Leave it alone! If you mess with it you will feel that it is sticking to the pan … It IS. That is ok, leave it alone. It will release when it is ready. Patience! Once you start to see crispy bits around the edge it is nearly ready, not quite, but nearly.
While you are waiting shred about 1/2 c co-jack cheese (about 2 ounces)
Gently lift a crispy edge. If it releases check for doneness. It should release and be crisp across the entire bottom.
Add salt and pepper. Potatoes need seasoning. You can add other seasonings here if you like.
Once it is all golden and crispy, flip.
Top with the shredded cheese. Season to taste. You shouldn’t need to cover to melt the cheese. By the time the potatoes are cooked through and crispy the cheese should be melty and gooey.
Crispy and gooey …. Perfect! Remove to plate.
Crack an egg into the off the heat, cover and let cook.
Cheesy hash browns and egg. That’ll keep you going all day.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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