Blissfully Kicked Up Hashbrowns

As much as I try to make lower calorie recipes these days, there are some old favorites that must not and should not be forgotten and should be enjoyed at least a few times a year! Loaded with applewood bacon, caramelized onions and fragrant rosemary, kicked up hashbrowns top that list for me.

I LOVE potatoes, pretty much anyway you can serve them.  Golden Yukon Mashed with heavy cream and butter, a loaded baked Idaho potato, french fries, potato chips or new red bliss potato kicked up hashbrowns. In the interest of TRYING to maintain my weight, I don’t eat them nearly as often as I’d like to, so if I’m going to indulge and eat potatoes, I’m going all in!

Kicked up hashbrowns totally fit the bill when it comes to splurging.  There are so many powerful flavors in each bite that come together to create a symphony in your mouth.  Just the thought of them has my mouth watering so much that I may just have to go and make a batch right now!

New red potatoes are my go to for kicked up hashbrowns, but you can use any kind of potato you have on hand.  I just leave the skins on, they’re so thin and cook up super quick.  Try a variation of this recipe using sweet potatoes, sausage and sage to create a whole ‘nother masterpiece that’s equally delicious.

Bacon is almost always in my fridge or freezer (or both!).  If you don’t happen to have any bacon on hand and absolutely have to have these hashbrowns now, you can use store bought bacon bits that you probably have left over from your last salad, but I really don’t recommend doing that.  The extra flavor of bacon you get by cooking the potatoes right in the bacon grease is worth the trip to the grocery store.  But in a pinch, store bought bacon bits are far better than no bacon at all!

Virtually every recipe I make calls for fresh herbs, which is why I grow them myself.  I almost always have fresh parsley, sage, rosemary, thyme, oregano, dill and basil at my house (as long as I remember to water them!)  These days it’s super easy to pick up a small packet of fresh herbs at your local grocers.  Or you can even use dried herbs.  The aroma of rosemary as it hits the pan sends your taste buds into overdrive of anticipation.

If you’ve read my other article “A few of my favorite things” and already have caramelized onions on hand, these kicked up hashbrowns can be on the table in around 20 minutes.  If you don’t have any, you can brown some onions in the pan, but it won’t be quite the same flavor.  You can take the time to make a batch, which cooks in about 45 minutes, but if you do, make a big batch so you’ll have plenty left over to use on top of steak, flat breads or to make onion soup or onion dip.  

This recipe is delicious as is, but you can make it even more spectacular by customizing it with your favorite flavors.  Try adding roasted red peppers, green bell peppers or grilled mushrooms.  I like to top it off with 2 eggs over easy and a sprinkling of grated cheese. Breakfast in a bowl!

Blissfully Kicked Up Hashbrowns

Serves

4-6

people

Ready

20

minutes

Ingredients

• 2 ½ pounds new Red Bliss potatoes

• 1 Tsp. sea salt

• 8 oz. bacon, finely chopped

• 2 Tbsp. fresh rosemary, finely chopped

• 1 cup Caramelized onions

• Salt & Pepper to taste (about ½ tsp each)

Preparation

• Put potatoes in a large pot and cover with at least 3 inches of water.   Add 1 tsp of salt and bring to a boil over high heat.  Reduce heat and simmer for about 25 minutes or until fork tender.
• Drain potatoes, then return to the pot to cool.  Using a fork or potato masher, give the potatoes a rough chop.
• Heat a large cast iron pan over high heat.   Add bacon and cook until bacon is crispy and most of the fat has been rendered.  Leave the bacon fat in the pan.  Lower heat to medium high and add 2 tsp of rosemary and 1 cup of caramelized onions.  Add salt & pepper to taste.
• Spread all of this deliciousness around evenly on the bottom of the pan and then cover with potatoes.  Pat potatoes down so that you have an even layer.
• Cook 5-7 minutes, or until that nice, brown, crunchy crust has formed.  Using a spatula, flip the potatoes and cook until brown on the other side, about 5 minutes.

TIps

• Bacon is easier to slice if it is slightly frozen.
• Use this spice/herb grinder for best results for finely chopped rosemary
• This potato masher ROCKS!
• Make it your own by adding roasted red peppers, grilled mushrooms or green, red or yellow bell peppers
• Create an entirely different take on this using sweet potatoes, bulk sausage and sage