Everyday Baking, Cooking, and Crafts

  Quick Morning Hashbrowns

I enjoy hashbrowns with my breakfasts. Sadly, they can be quite timely to make...unless you prepare the potatoes ahead of time. I bake a whole bag of them, the day before, bag, and refrigerate them to use in my hashbrowns and other recipes to speed up the cooking processes.

These days most people have hectic schedules, and that doesn't leave a lot of time for meal prep. To save money on eating out and eating better meals, there are some small ways to chop up the more time-consuming tasks by preparing some ahead of time. When you're at home for a couple of hours, just wrap up some potatoes and let them bake, cool them down, stuff them in a plastic bag, and shove them in the refrigerator to use at a later date. Some of the ways you can use already baked and cooled potatoes:

Stews & Soups

Twice baked potatoes

A quick baked potato meal

Hash

Cottage Fries, and

Quick Morning Hashbrowns

I promise that if you make your potatoes ahead of time, you will enjoy the benefits of more elaborate breakfasts and other meals without the time-consuming prep.

This recipe is for 2 servings.

1. 2 small red potatoes that have been already cooked and refrigerated overnight.  Using already baked (or boiled) and cooled potatoes remove a lot of the starch. Therefore, they shred and cook faster.)
2. 2 Tablespoons extra virgin olive oil - to use in the frying skillet.
3. 1 teaspoon salt
4. 1/2 teaspoon pepper
5. Heat the skillet to medium-high and add in the extra virgin olive oil.
6. Use a grater and shred the two cooked and cooled potatoes. You do NOT need to remove the skins as the grater will do that for you, very nicely.
7. Spread out the shredded potatoes in the skillet and let it sizzle for around 3-4 minutes, just until the edges become golden brown.
8. Flip the potatoes over and let them sizzle again for an additional 3-4 minutes until they are golden brown. Turn off the heat.
9. Divide in half and serve.

Delicious and fast!