Three Potato Hashbrowns
Recreate the taste of brunch at @116 State with these three potato hashbrowns, and don't forget to add a bellini or mimosa to the side for the ultimate brunch experience!
Servings: 2 servings
Ingredients
- 1 tbsp olive oil
- ¼ onion diced
- 1 clove garlic minced
- ½ red bell pepper diced
- 1 sweet potato peeled and diced in 1" cubes
- 5-7 purple and yellow potatoes diced in 1" cubes
- ½ tbsp butter
- pinch dried thyme and oregano
- salt and pepper to taste
- 2-4 sliced jalapenos (optional)
- 2 oz. goat cheese
Instructions
- Heat the oil in a large frying pan over medium high heat. Once hot, add in the onion.
- Saute the onion for 1 minute, moving around the pan, then add the garlic and bell pepper.
- Saute the vegetables for another 2 minutes, moving them around frequently in the pan with a spatula.
- Add in all of the potatoes, then the butter on top. Move the potatoes around until the butter melts, then turn the heat to medium.
- Cover the pan with a lid and let cook for 10 minutes, flipping occasionally with the spatula. Salt and pepper to taste.
- After 10 minutes, test the doneness of a large piece of potato with a knife. If it pierces easily, it's done and ready to serve.
- Divide the potatoes onto two plates, and use a fork to crumble an ounce of goat cheese over each plate. Top with jalapenos if desired.
- For extra optional protein, add an egg on top, like poached or sunnyside up!