Recipe: Hash Brown Potatoes
A rare pleasure we indulge in on weekends is a hearty breakfast. Weekdays there simply isn’t time, but every Saturday and Sunday we’ll make time for a hearty morning repast. When we have house guests at Annefield its a requirement — the bed and breakfast experience, without the bill. Sometimes they’re elaborate, like a lofty egg soufflé, or the simple yet unexpected, like a Dutch Baby.
Last Saturday we wanted simple: bacon, eggs, potatoes. We especially like this hash brown recipe, which is adapted from a recipe by New York chef Carrie Levin, author (with William Perley) of The Good Enough to Eat Breakfast Cookbook (New York: Warner Books, 2001), whose Good Enough to Eat has been described as serving “the best comfort food in New York” and that “chefs come here for breakfast.”
The spice mixture gives the potatoes great depth, which is what you want with eggs and bacon. Most would characterize this as a side dish, but it’s really the star of this presentation.
Hash Brown Potatoes
- 2 pounds new potatoes or small Yukon Gold potatoes
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- Pinch nutmeg
- 1 cup onion, chopped in 1/2 inch cubes
- 1 cup green bell pepper, seeded, cut in 3/4 inch cubes
- Preheat oven to 500 degrees.
- Put the potatoes in a large pot with enough cold water to cover, add a pinch of salt, cover and bring to a boil. Once boiling, remove cover and reduce to medium and cook about 20 minutes, or until tender. Drain and rinse under cold water. Cut into quarters.
- In a large heavy skillet with a metal handle (preferably an iron skillet), melt the butter with the salt and spices over high heat until the butter foams up and browns. Add the onions and green pepper, sauté for 5 minutes. Add the potatoes, stir occasionally, and cook another 5 minutes.
- Put the pan into the oven for 10 to 15 minutes. Take care removing it from the oven.