Breakfast for dinner happens often in our household. The kids think it's because they love it so much, and that's partly true. The other reason is breakfast is easy; you need a starch, probably an egg, and (hopefully) a simple fruit or vegetables. This recipe works double-duty as starch and veggie by sneaking in whatever good-for-you stuff you've got in the fridge. Whether you're using sweet potato or beets or carrots or turnips, the step that transforms any root vegetable into golden brown deliciousness is salting ahead of time. Salt will draw out the water, which speeds up your cooking time and promotes the caramelization we all crave in a (heavenly) hash brown. Let everyone top their browns with the last bits of cheese, greens, or chilis hiding in your fridge and you've got a crowd-pleaser!
Happy eating, y'all!
Golden Hash Browns
Place a kitchen towel over a large bowl. Using a box grater, grate 2 cups of veggies for each person. Season generously with salt and pepper, toss, then refrigerate for 30 minutes. Remove from the fridge, gather the sides of the towel, and squeeze tightly to remove as much moisture as you can. Heat 2-3 T vegetable oil in a heavy skillet over medium heat. Add 2 cups (about two handfuls) to the pan. Press down with the back of a spatula. Let cook for five minutes (no peeking!). Flip and let cook for an additional five minutes. Slide onto a plate, top with whatever yummy bits you need to use up, and serve hot!