On Sunday, Husband and I were coming home and ravenous for lunch; I knew I wanted something pretty wholesome but I also had two leftover cheddar bratwurst that I wanted to use. I decided it was time for some home-made hash browns.
I prefer the Waffle House variety of hash browns when making them at home – sure, the little nuggets of deep-fried goodness you can get at most fast-food breakfasts are wonderful, but those are quite hard to replicate without special equipment. As it is, I just grated two big potatoes and an onion and set the shavings on paper towels to wick away some moisture. Ideal world, you’d do this a couple hours early, I think, but I wasn’t patient (hence the clumpiness of the pictured hash browns).
In a big frying pan, I placed a tablespoon of butter and the onion and potato shavings. While it heated up and the potatoes started to brown, I alternated between stirring and chopping: I chopped up the bratwurst and then also diced a big green pepper, which I cooked separately to avoid adding even more moisture to the delicate frying hash browns.
When the onions and potatoes were starting to get some color on them, I moved them to half the pan and added the cheddarwurst. I knew the cheese would eke out of them, but I didn’t mind because crispy fried cheese bits would be flavorful. I seasoned the whole mess while they got browned separately, and then mixed it all together. I cracked pepper and added a twinge of parmesan to the green peppers, which gave them a bit of a crust.
In the end, I just threw everything together and Husband and I wolfed it down on the back porch. I realized, as I ate, that it would make a very nice, very simple freezer meal: if there was time to let all the chopped ingredients evaporate for a few hours, then just bag them up, you would have instant, waffle-house-style hashbrowns, which weren’t even exceptionally oily! Obviously, since this is basically just a stirfry with potatoes in it, you have infinite options for subbing out things you don’t like, which I always enjoy.