Many markets have plenty of locally-grown white potatoes or Irish potatoes as some growers call them.
Versatile potatoes, as most varieties are, allow us to cook them in many different ways with many different entrees.
The National Potato Council says that one medium potato contains 45 percent of Vitamin C that is recommended daily. The Council also says that potatoes are a good source of potassium (more than bananas, spinach and broccoli), antioxidants and fiber.
With those health benefits, potatoes make for an important dish. Since I eat potatoes often, if I’ve prepared boiled potatoes for dinner and have leftovers, I use them for hash browns for breakfast or a late lunch.
Leftover boiled potatoes make some of the most scrumptious hash browns. To me, the already cooked potato adds to the flavor of the browning potatoes.
Here’s what you’ll need for these hash browns:
3-5 leftover boiled potatoes chilled
2 tablespoons of canola or other cooking oil
(Olive oil can be used and doesn’t change the taste.)
Seasoning of your choice
Put the 2 tablespoons of cooking oil in the skillet and set the temperature to medium. Then, place the chilled potatoes in the pan.
You can use your spatula to chop the potatoes into small bite sizes. Allow the potatoes to fry about four or five minutes. If you turn them too soon or too often, the nice browning won’t occur.
After you’ve turned your potatoes once, allow the other side to fry to a nice golden brown color. Voila! You’re ready to remove the potatoes and eat.
I don’t usually add any seasoning to the hash browns since they’ve already been cooked and seasoned.
But you can add toppings such as parmesan or American cheese, paprika or some other item of your choice. Even crumpled bacon tastes good with hash browns.
– Bobbie Whitehead