These hashbrowns need little in the way of a description or introduction because reading about them is stopping you from making them any sooner. The inspiration for this dish comes directly from my favorite brunch place in all of the land, 116 State. I order their tri-colored hasbrowns with russet, sweet, and purple potatoes with goat cheese and a sunny side up egg on top 95% if the time when we go there and never regret it. But some Sundays believe it or not, my mind and body is overcome special kind of lazy where it’s easier to cook my own brunch than to have to put effort into appearing humanlike and socializing to the unspeakable extent of having to speak with a friendly waitress to order. Plus its inevitable that you will into someone you know here. There’s always someone you know at 116, and it isn’t a bad thing, but sometimes antisocial behavior wins and out come the frying pans to make these hashbrowns.

Two Color Hashbrowns

Ingredients

  • 1 T butter
  • 1 T olive oil
  • half a medium onion, diced
  • 2 garlic cloves, minced
  • 1 russset potato (or 2-3 red potatoes) peeled or not to your preference, cubed
  • 1/2 a sweet potato (depending on size, mine was enormous), peeled and cubed
  • optional: 2-3 purple potatoes if you want three colored hashbrowns, cubed
  • sprinkle of oregano
  • sprinkle of basil
  • salt and pepper to taste
  • banana peppers
  • sprinkle of cayenne to taste
  • goat cheese
  • one egg

Directions

  1. Cube the potatoes to your size preference, making sure they are at least all a uniform size to ensure even cooking.
  2.  Put olive oil and butter over medium low heat in a large skillet
  3. Dice the onions and mince the garlic. Add to the pan and stir occasionally until onions are translucent.
  4. Add the potatoes, banana peppers, oregano, basil, salt and pepper to taste to the pan. Stir the potatoes to coat with the oil/butter mixture.
  5. Cover the pan with a lid (it’s okay if it doesn’t cover the entirety of the pan just make sure most of the potatoes are covered) and saute for 15-20 minutes until they are sufficiently browned, moving the potatoes in the pan and flipping them every five minutes.
  6. Once the potatoes are soft enough to pierce with a fork, remove them from a pan onto a plate or in a larger container. Crumble the goat cheese evenly around the potatoes and cover with the lid to facilitate the cheese softening.
  7. Turn the heat up to medium and put a small amount of butter or oil in the same pan if needed.
  8. Gently crack the egg into the pan and fry the egg until the white sets, taking care not to break the yolk.
  9. Remove the egg from heat and gentle place on top of the hashbrowns.
  10. Break the yolk and let the yellow rush forth through the cooked potatoes. Enjoy.