The temperature got up to a balmy 70 degrees this past weekend and looking at the weather forecast, I think it’s safe to say that spring is in full swing! And I’m ready for weekend brunches in the outdoors. That alone is reason to celebrate, right?!
When I’m having breakfast or brunch, I gravitate towards the savory dishes, usually anything that comes with hash browns on the side. The truth is, I’d actually prefer the hash brown to be the main event. When they are done right – crispy and golden brown on the outside, soft and tender on the inside – I don’t care for the poached eggs or maple glazed bacon piled on top. Well, those are tempting too. But I just want to eat the hash browns!
This recipe was originally meant to be made in a large griddle for the hash browns to cook up in individual patties. It just takes too much time to cook the whole batch in a nonstick skillet, and when I’m done, the hash browns are no longer hot and crispy. So I’ve made some changes to improve the recipe. Rather than making the little patties, I cook the entire batch all in one skillet to save time. At the very end, I add a handful of cheese on top and throw it under the broiler to crisp up the top even more.