…and it’s Fight Back Friday!
Did you know that James Beard was born in Portland, Oregon? Did you know he grew up going to the Oregon Coast as a kid – his family built a beach house in Gearhart, and they would spend upwards of 4 months a year there? In Delights and Prejudices, he was quoted as saying, “No place I have ever been gives me quite as much pleasure. I adore the ocean, the sand, the solitude… What a treasure house of good food.” of his childhood spent at the Coast.
His Mom must have been a great cook, don’t you think? I mean to turn out a son with a gift such as his? I sure think so! In the Summer 2009 edition of edible PORTLAND, his Mother’s Beach Hashed Brown Potatoes in Cream recipe is given.
Being the nitpicky girl that I am, I went forward with that recipe as the framework of one that – well, I liked better. (Sorry Mrs. Beard!) Here you go:
The ingredients are simple. You will need cooked baby red potatoes. (See here for a refresher course on cooking them in the pressure cooker – my favorite way!) We use 8 large-ish baby red potatoes. You’ll need butter, heavy whipping cream, kosher salt, and fresh ground black pepper.
Seriously – you’re going to love these – they’re a total breeze.
Chop up the cooked potatoes. You can dice ’em and make ’em pretty if you want – or not! Remember, you’re just gonna be eating them!
While you’re chopping your potatoes, melt 6 tablespoons of butter in a medium sized skillet.
When you’ve got all of the potatoes chopped, go ahead and toss them into the skillet.
Pretty, huh? (Can you tell I have Irish roots?) Go ahead and salt and pepper the potatoes.
Now, you want to cook these on medium-high. The goal here? You want to develop a lovely golden crust on the side of the potato that meets the butter and the pan. So… I use a fork and kina smash the potatoes down a bit.
It’s okay, they can take it. Just don’t smash the smithereens out of them, okay? The goal is to get as much potato surface area touching the pan as possible.
This is the point where I just walk away. This morning, I went and dried and styled my hair during this point. You’ve probably got a good 10 minutes to get that crust to form. So go ahead- get something else done while they’re cooking. When you do get that crust, it looks like this:
Okay – now you’ve got some decisions to make. Does it bother you if only one side of your potatoes has that beautiful crust on it? If so, then you’re going to want to turn these babies and give it some more cooking time to allow crust to form on the flip side. If not, then move forward…
Now the fun starts! Turn the heat down to medium-low.
Pour the cream in! And live wild – throw a little more salt and pepper on.
Now you have time to start the scrambled eggs! You can let these babies simmer and thicken.
Your eggs and your potatoes will be done just about the same time! J How handy is that?
You’ll know the potatoes are done because they’ll be kinda silky and creamy looking. Oh, and they’ll taste fabulous, too. You taste test, right?
Now you can sit down and enjoy a lovely breakfast!
What a great start to your day.
Just so you know there are some options on this.
- Being the onion queen, it is my duty to inform you that adding a diced sweet onion during the cooking the potatoes stage would be a very wise move. You just have to take care NOT to burn the onions. Burnt onions are not good. Caramelized onions, on the other hand, are fabulous. Definitely shoot for caramelization!
- These really ought to be garnished with a handful of fresh chopped parsley.
- And as pretty much everyone knows, cream and parmesan cheese are BFF – so why not consider running your chunk of parmesan cheese over the micro plane and giving these babies a fabulous sprinkling of goodness!
That’s all folks!