![]() ![]() The fruitiness of the habanero tends to clash with some things, IMHO. Sometimes a habanero, but we find the jalapeno has a more “neutral” - maybe “versatile” is a better word? - flavour when it comes to working with other breakfast items. We usually add a fair amount of jalapeno pepper. Usually I’ll throw some celery in - it’s a good way to use up the tops and insides of any celery bunch we may have in the fridge.īeyond that, peppers are another hugely important ingredient in our versions of this. In terms of fresh ingredients, we never skimp on the onions and garlic. For best results, I like to use a mixture of fresh flavor ingredients, and dried - like herbs and spices. There are all kinds of different ways to flavor your broth. IPAs can be fun if you want a breakfast with a bit more flavour kick, though! When we use beer, we usually go for something pretty mildly flavoured, like a Molson, Labatt, or Corona. You can use mushroom broth or beef broth if you’d like, even seafood if you’re feeling adventurous.īeef broth is nice when you use these hash browns to make corned beef hash, for instance (Beer works really nicely for that, also!) This comes in handy when making a batch of hashbrown potatoes to last the week, as we don’t usually know what exactly we’ll be serving with it. I like chicken broth, but sometimes use vegetable broth, as they’re fairly neutral flavours. Your starter broth can be whatever you’re in the mood for. IMHO, new-ish red potatoes are the best potatoes for this, but Yukon gold potatoes are good options as well. I prefer to use waxy potatoes for this, rather than starchy potatoes (like russet potatoes). This recipe uses really simple ingredients that can be found in any grocery store - we’re talking about flavoured potatoes, after all! ![]() Though - as you’ll see - this isn’t so much an actual recipe, as a set of vague guidelines. ![]() This breakfast potato recipe is the easiest way to prevent BOTH sad outcomes, without much in the way of extra work. Same for burnt hash browns, when the insides aren’t cooking fast enough. That’s the one caveat to my “every potato is a good potato” thing - under-cooked potatoes in hash browns make me sad. All you’re doing is heating them through and crisping up the outsides, no worry about raw potato. The boiling means that the potatoes are already cooked all the way through, by the time they hit the pan. Pan frying the boiled potatoes is quicker and easier than using frozen grated browns, and also provides a much nicer texture. That way, the bulk of the effort - the broth and boiling the potatoes - happens once, and makes for a really convenient breakfast, going forward. We make the broth, we boil and chill the potatoes, and we keep them in a covered container in the fridge.Īs we make hash browns, we take out what we need and fry them up fresh. What we usually do is make a big batch of these once a week or so. This breakfast side dish recipe, takes the idea behind the Low Country Boil potatoes, without having to make the actual meal itself. ![]()
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