Every Sunday morning, as I chop raw potatoes, I vow that next week I will cook boiled potatoes for Saturday's dinner. Then I will have leftover cooked potatoes for easy hash. And then the next Sunday I wake up to a kitchen with no pre-cooked potatoes, and I make the same vow. Because making hashbrowns from raw potatoes takes a long time. 30 minutes minimum cooking time, usually more like 45. And the potatoes stick to the pan, no matter how much oil you use. After numerous experiments in stove-top hashbrowns, we've decided to cheat. If we're starting with raw potatoes, we cook them in the oven. It's not any faster, but it's a lot easier and a lot more reliable. And at 6 am on a Sunday morning, that matters.
So I started breakfast by prepping potatoes. I toss chopped potatoes with olive oil and salt. Then I lightly mash a few garlic cloves and throw those in. Usually I'll put in some sprigs of thyme or rosemary. Since I was going to smother these potatoes in gravy, I skipped the herbs this morning. The potatoes went in to a 400F oven.
Then I started the onions. I saved the pan full of drippings from Friday's chuck roast. I threw sliced onions into that pan and started cooking. This picture was taken at the start of cooking--the color comes from the beef drippings. Sauteing onions is the easiest way to deglaze a pan.
While that was cooking I boiled water for coffee, shredded some leftover meat, and made more gravy. (I had leftover gravy, but not enough.) I used the same recipe I linked to in the last post. For this batch I used the fat from Friday's roast to make the roux. That gave a nice flavor boost. When the potatoes were done, I started assembling. First I combined the onions, beef, and potatoes.
I let that cook awhile on low to let the flavors meld. Meanwhile I fried the eggs and chopped some scallions. And finally I could assemble the dish.
And we ate. Happily.
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