Growing up, we often had a large Sunday morning breakfast/brunch and it’s been a tradition I love to continue each week in my own home. There’s just something about waking up to a large starchy breakfast that makes for a good, productive (or lazy…) Sunday!
This weekend, Jeff and I had some regular potatoes and sweet potatoes left over from our CSA box, so we decided to grate them and make our own hash browns for a Sunday morning treat. The process was super easy, but does take some forethought as you have to freeze the grated potatoes the night before to dry them out a bit. This was the first time we had tried this before, and it was great to know there weren’t any additives or chemicals in the potatoes (besides all of the butter, of course!)
A word of caution, we froze the sweet potatoes and regular potatoes on top of each other with a layer of parchment paper in between–bad idea! The weight of the potatoes caused the parchment paper to stick a bit, so in the future, we’ll be sticking to only one layer.
Here’s the recipe!
4 small red rose potatoes, peeled and grated
3 small sweet potatoes, peeled and grated
1 tablespoon butter
Salt, to taste
Pepper, to taste
Place shredded potatoes on a baking sheet in between two pieces of parchment paper. Freeze overnight.
Heat butter in a large frying pan. Add potatoes, in clumps, and cook until browned, about 5 minutes per side. Add salt and pepper, and enjoy!