My son Conor is turning into a foodie; he truly savors the meals at his weekend part-time gig at our hometown eatery – My Place.
When he’s not up to his elbows in soap suds, he’s buzzing around bussing tables. He likes his gig. Other than the good feeling of making his own money, and being part of a tightly knit network of fellow classmates who rely on each other to cover shifts (I’ve come to think that this gig is a rite of passage for high school boys) – I feel the best perk of all are the delicious meals the chefs make for him. It really is all about the food.
Last Sunday was not his turn to bus, so he was missing his usual My Place breakfast of 2 eggs over easy with bacon and hash browns. Eggs and bacon are always on the Sunday menu here at Connecticut Country House – but not hash browns – not before last Sunday. But they are now.
Conor’s Hash Browns
Potatoes (My rule of thumb: 1 potato per person)
Bacon (as much as you can fit into a large skillet pan)
Salt and Pepper
- Peel potatoes, cut into small 1-inch cubes, place in a pot of salted water, bring to a boil, and cook until fork tender. Drain.
- Chop one small to medium-sized onion.
- In a large non-stick skillet, fry bacon until almost done. Remove from pan and set aside.
- In hot skillet with bacon drippings, keep burner on medium heat and add the onion. Saute until softened and translucent.
- Add potatoes. Let sear, and flip with spatula.
- Break bacon into smaller pieces and add to potatoes.
- Press down with an iron patty press. Flip potato mixture again.
- When golden brown, turn off heat, and sprinkle with salt and freshly ground pepper.
- Serve hot.
I can sum it up in one little word: Yum.
Have a great weekend, dear friends!