Saturday, September 26, 2009

Hashbrowns, ham and eggs

Ack! Life has interfered with Lori K's Cafe this week. To make up for it, here's the yummy hashbrowns I made this morning. They didn't look as neat as this picture, but I'm sure they tasted better.

Lori K's hashbrowns with eggs and ham
Serves 2

2 medium white potatoes
1 medium yellow onion
2 tablespoons oil
1 tablespoon butter
Garlic salt and pepper
2-4 free-range eggs
Sea salt
2 thin slices ham (I used ham-off-the-bone from the Harris Teeter deli)

Grate the potatoes into a bowl of cold water. When completed, swish all the gratings around in the bowl and drain well. Chop the onion.
Heat a large cast-iron skillet to medium-high heat, then lower it to medium-low heat and add the oil. Swish it around so that all the surface and up the sides a half-inch are coated. Add the potatoes in a clump in the middle, then move them out to the sides. Sprinkle the onions on top. Cut the butter into small cubes and distribute evenly atop the potatoes and onions. Season with garlic salt and pepper.
Cook for 5-10 minutes until the edges of the potatoes are brown. Cut the round of potatoes into quarter sections by slicing across the pan with a metal spatula, then slicing again perpendicular to the first slice. Flip each quarter so the toasty side is now up. Make a little well in the center of each potato quarter and put an egg in each (or 2 of them, for 1 egg apiece). Season with pepper and a grind of sea salt. Cook for 10 minutes, or until the whites have set.
When almost ready to serve, heat the ham slices for 30 seconds in the microwave.
Put the ham on the plate, put the hashbrowns with the eggs atop them over the ham, and garnish with parsley. Add hot sauce if you'd like. Serve immediately with strong coffee.


  1. "free-range eggs"? I thought only chickens could range freely. Eggs either roll or just sit there.

  2. Right you are, Padre Mickey. Pardon my shorthand reference to eggs from free-range chickents.