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Wednesday, June 15, 2011


You like potatoes?  I sure do.  When I bake a potato, I put in a few extra for breakfast.  Once cool, I refrigerate and use for morning hashbrowns.  Just melt ghee in a large pan.  Probably 2 tablespoon's worth.  Cut up the potatoes in 1/2 to 3/4 inch cubes and toss into hot ghee.  Sea salt to taste, pepper if you like and maybe a sprinkling of paprika for color.  Cook until golden.  Serve with nitrate free bacon and organic eggs.

Optional: Horseradish Hashbrowns-- To 4 cups potatoes, add 1 chopped onion, 1 Tbl. horseradish sauce, and 2 tsps. thyme for a wonderful variation.


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