One of my favorite times of the week, at this moment in my life, is sleeping in on the weekends, turning off technology, and creating a delicious breakfast out of whatever we can find around the kitchen. Yesterday, we had one of these mornings where we made this recipe and then spent the afternoon ‘spring cleaning,’ as it is freakishly sunny and warm here in New England for December.
I recently finished the book The Life Changing Art of Tidying Up where she starts by naming that families often pass down how to cook from generation to generation, but they rarely pass down how to tidy. Overall this book made me smile with its somewhat ridiculous yet accurate insights into the things we choose to surround ourselves with. As someone gifted with the ‘saving’ gene, my house is filled with piles of old schoolwork, every book I have ever loved, and countless chachkies from my travels. While I don’t plan to fully enact her methodology, I have committed to surrounding myself only with the things that truly bring me joy.
Steps & Notes:
- Grate 1 large potato on the large side of a box grater.
- Dry the shredded potatoes with a paper towel. Add some salt, and repeat.
- Saute veggies with your favorite spices
- We went with mushrooms and peppers (leftover from pizza night the night before) cooked with garlic, salt, pepper, and red pepper flakes
- Fry as many eggs as you’d like
- Build a pretty pile on your plate with the crispy hash, spicy veggies, and runny egg.
- We also served this with some hot sauce.