Weekend Hash Browns

Potatoes seem like such an essential part of any large breakfast or brunch meal, which is why I always like to make hashbrowns on the weekends. Number one, I just have more time to cook myself breakfast, and number two, I am generally making a meal that lasts me both lunch and dinner.

My Weekend Hash Browns are the perfect side dish for any egg you decide to cook - fried, poached, scrambled. I also like to use them as a base for a breakfast bowl. Whatever your heart desires, these potatoes will only add to your meal.

Ingredients (serves 2 depending on hunger and rest of meal):

1 potato (can also use sweet potato)
1/2 onion (I used sweet yellow)
2 pats butter
Old Bay seasoning
Cast iron skillet
Lid to fit on cast iron

Recipe:

1. Cut up potato into cubes, no need to be consistent with the size.

2. Get 1 pat of butter sizzling in cast iron on medium heat. Dump in potatoes, stirring occasionally.

3. While potatoes are sizzling, chop onion. I like 1/2 onion per 1 potato, but you do you.

4. Once potatoes have sizzled for about 5 minutes (some are getting golden brown, not all), put a lid on it. I know most cast irons don't come with a lid, so just find one that sort of fits.

5. Make sure you are stirring your potatoes every few minutes, flipping to make sure they brown on both sides.

6. After about 5 minutes under the lid, uncover and add in onion. Stir to mix the potatoes and onions all together.

7. Add in another pat of butter.

8. Let the butter melt down and stir to coat all ingredients.

9. Coat potatoes and onion generously with Old Bay. Stir and cover ingredients.

10. Once you can push your spatula through one of the thicker potatoes, move it to a back burner on very low and leave covered.

11. Stir occasionally while you cook the rest of your breakfast.