2-3 washed and peeled potatoes
1 onion
2 peppers, one green and one red.
a pinch of salt and pepper, and some extra virgin olive oil, or cooking spray.
I think most people only know hash browns as those ice crystal coated shreds we plop into a pan of oil and cover with ketchup. I'm about to rock your world though, cause you know what? They are actually potatoes. So get yourself out of the freezer aisle and grab some fresh potatoes (I like the red ones), an onion and some red and green peppers. It's super easy to make your own hash browns at home, and adding flavor elements like onion and pepper will cut down the amount of salt and sauce you put on them.
1. Take 2-3 peeled potatoes and a cheese grater and start shredding! It's quick work and when you're done you should have a mound of shreds which you will notice, are quite moist.
2. Using cheesecloth or some double layered thick paper towels, load your mound of potatoes shreds onto the cloth and bundle it up and give it a squeeze. You want to squeeze out as much of the starchy water as possible.
3. Using a fine grater, shred in some small bits of onion and red and green peppers. Size matters here because if the bits are too big they won't cook as evenly as the potatoes. I like to put in a quarter cup of peppers and onion for every 2 cups of potatoes.
4. Mix your potatoes shreds with your onions and pepper bits and drop them into a pan that has been lightly greased and is at a medium heat. Let your hash browns cook for about 7 minutes, then flip them and season lightly with some salt and black pepper. Let them cook on the other side for another 7 minutes. They should be golden brown when you plop them on your plate!
Let's Talk Bacon:
My husband loves thick cut, peppery slabs of bacon with his brinner. I just can't stand it. The good news is there are so many great substitutes for bacon now!! My personal favorite is turkey bacon! Sure the sodium levels aren't that much better but turkey bacon has less fat and it's just as satisfying. You can buy it thick cut, thin cut, and peppered. I prefer the flavor because it's not nearly as greasy and crisps up to perfection.
Then we have the meatless options. I'm not gonna lie, I love the Morningstar farms bacon substitutes. These strips are smokey and crunchy and tasty. They also make sausage patties and crumbles which are great for a breakfast burrito or throwing into a quiche.
If you want to take it a step further, forget the bacon and make yourself some smoked salmon or a nice piece of lean ham. Both go great with hash browns and eggs.
Meet your new best friend: The Crepe
So when it comes to the breakfast carb we have so many options. The pancake, the waffle, the biscuit and good old french toast. All tasty, but so heavy. Well I want to introduce you to one of my personal favorites that will leave you feeling full and satisfied without feeling yucky.
Crepes are airy and easy to whip up. They cook quick and you probably have these ingredients already in the pantry. I like to fill mine with fresh fruit, or a sprinkle of sugar and a squirt of lemon juice. You can also smear on some jelly or even a bit of peanut butter.
To whip up your crepes you're going to need:
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbsp. melted butter
Whip your eggs and flour together while adding in your water and milk. Finish off with the salt and melted butter. As always, resist the urge to over mix! You will want to heat your medium sized frying pan over medium heat and grease it ever so lightly.
Drop a 1/4 cup of batter into your pan and start to tilt and swirl gently so that the batter coats the surface evenly. Let it cook for 2 minutes, then flip and let the other side cook. Fill with fruit, roll them up and snack away!
Well ladies I wish you the best on your brinner adventures!
brinner is for winners
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