Categories: Brunch Breakfast
Ingredients
- 5 medium russet potatoes
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 onion, diced
- 1 clove garlic, thinly sliced
- 2 teaspoons garlic salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot paprika
- Kosher salt
- Freshly ground black pepper
- 12 eggs
- Salsa for serving (optional)
Directions
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Bring a large pot of water to a boil and add the potatoes. Lower the heat and simmer until just tender, about 15 minutes. Drain and let cool. Skin the potatoes and cut into ½-inch dice.
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In a large skillet, heat the oil and melt the butter over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes. Add the potatoes, garlic salt, cayenne pepper, paprika, and salt and pepper to taste and cook, stirring gently, until the potatoes begin to turn brown and crisp, about 10 minutes.
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In another skillet, prepare scrambled eggs to taste. Serve the eggs and hash browns with salsa, if desired.