22.11.11

Homemade South-of-the-Border Hash Browns



I've had a bad day already. It's 9:30 a.m. and after being awake from 3:30-5:30 a.m., I was woken by loud pounding, banging, and smashing on my roof at 7:30. Our apartment roof is being redone, which will be nice when it's finished, but right now, it's just not making me happy.

To top it all off, I'm starving. Starving like I'm going to be sick if I don't eat and nothing sounds good except potatoes. Hot, buttery, cheesy, potatoes.

That's what I'm gonna have.

It's amazing what cooking can do for a stressful life. Seriously. I wish I would cook more because it is truly relaxing. I think I probably will.

Here's the recipe for my husband's awesome hash browns. I made it just for myself, so if you are making it for more than two, you'll want to double or triple the recipe.

{ingredients}

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1/2 onion, diced
  • 2 small potatoes, shredded
  • 1/2 cup colby jack cheese
Melt butter and olive oil in a frying pan. Sautee the onion for a minute or two on medium high and then turn the heat to medium low and let it caramelize.

Meanwhile, shred the potatoes and squeeze out excess moisture using a few paper towels or regular towel.

Once the onion has caramelized to your liking, add the potatoes and stir to incorporate the butter, oil, and onions. After they've cooked slightly, pat them down flat in the pan and let them cook. This creates a crunchy texture on the outside that is delish.

When the bottom side of the potatoes have turned golden brown, flip them over to brown the other side.

When the hash browns have cooked through, add shredded cheese on top and let it melt. We like to let it melt quite a bit and then just cut it out of the frying pan like a piece of pie.

Top with salsa and sour cream.

It's addicting. I love it. It's perfect for a dreary morning.

What is your comfort food go-to?