Another damn ask in the tell!
Ok, fine. Here's one.I like to make my own hashbrowns. I make enough to last two weeks, seven mornings per week. They're delicious; I use diced onions as well as red and yellow peppers in the hand cut tatoes. I season it all with S&P of course but also add smoky paprika, hot chipoltle chili powder and a pinch of onion powder. This results in a beautiful and inviting orange red
ish color. Sometimes I will add whole cooked sausages and diced cooked bacon in the mix. Just top with 3 eggs sunny-side-up.
I digress, Bart.The key before any of the above is to have all the potatoes cut uniformly so that they cook evenly. You have to boil them for a few minutes as if you're making mashed, but you're not making mashed. You want the potato cuts to be slightly softened but NOT mushy. This is because you'll be cooking them again in the frying pan with butter after all of the all the other things I mentioned are added.
Well.. I made a batch on Thursday night and I forgot about the potatoes in the boiling water. They got fairly soft. Overcooked. I shrugged it off as I cussed myself out and added all the other ingredients and proceeded as usual.
The result is a sort of delicious breakfast mash with mixed in sausages and bacon cuts. Makes me angry to eat it but I do. The egg yolks just bleed into the muck rather than coat the individual hashbrown cuts ETC.
..argh
