The Sohr's had us over for brunch a couple of weekends ago. Benjamin, the cook of the house, made the most amazing meal- including hash browns that were to die for! When I asked him how he made them, he said 'like everybody else does.' Ummm...I don't know about you, but I don't make hash browns that often, and if do, I am a by-the-book recipe cook. So I made Benjamin write down the recipe. Stupid me forgot to take pictures of our brunch together, so instead, I'm including an old picture of Benjamin from their old store, Favorite (see above). Thanks, Benj!
25 small yukon gold potatoes (cleaned with skins on and cut into quarters)
4 T butter
3 T olive oil
2 T minced garlic
1 carrot (cleaned and cut into tiny cubes)
1/2 large vidalia onion (diced tiny)
1 celery stalk (diced tiny)
rosemary to taste
salt to taste
pepper to taste
step 1: Place quartered potatoes in pot of boiling water. Cook until slightly tender. Drain water and set aside.
step 2: In a cast iron skillet melt butter over low heat. Add olive oil. Add onion and cook until translucent. Add garlic and cook 2 minutes. Add carrot and celery and cook 2-3 more minutes.
step 3: Add cooked potatoes in skillet with carrot, onion, and celery. Add rosemary, salt, and pepper to taste.
step 4: Begin to prepare the rest of your breakfast and let potatoes cook another 30-40 minutes so they get a little brown and crispy, making sure to keep heat low. Add a little extra butter to the pan if they are looking dry.