My first job ever was at a B & B in Hendersonville. I have the fondest memories of the delicious breakfasts we'd eat after the guests had finished eating, and before the room cleaning duties had begun. The hash browns there were perfect. Larger chunks of tender (but, not falling apart) potato, just enough caramelized onions, salt and pepper. Plain, simple and nicely done. That's what I made for breakfast recently which my little family enjoyed al fresco.
Classic Hash Browns
- new potatoes (count on 3-4 per person)
- 1/2 to 1 whole onion, diced
- olive oil
Add the potatoes to a pot and cover with water plus an inch or so. Bring to a boil, then drop to simmer for approximately 10 minutes. In the meantime, saute the diced onion in a tablespoon or so of olive oil. When you poke them with a sharp knife, the potatoes should still give some resistance. Drain the potatoes, and add to the onions. Cook the potatoes and onions over medium heat until potatoes are tender, and onions begin to brown nicely. Season generously with salt and pepper. Enjoy!