Easy Like Sunday Morning

I seem to be really into song lyrics as blog post titles these days. But this one was a natural. There's a long-running radio show here in Boston on Sunday morning called "Sunday Morning Over Easy" that I've always loved. There's nothing better than a Sunday morning with the paper and a pot of coffee and a really yummy Sunday morning breakfast.

We all know my love of the 'tater, and I've shared my no-fat hashbrowns before. And they're good - honest, they really are amazing! This recipe however, is at a whole other level. Because the only way to improve a potato even more is to add some fat and sausage. These are so easy to do, particularly if you have the shredding attachment for your food processor. All you have to do is shred your taters, toss them in the pan with your meat and then comes the most important part - DON'T TOUCH IT! This is the secret to hashbrowns. You have to let them sit to get that great crust. Then you can use a plate to help you turn them over, but if you're way cool like me, you can flip them one handed in your skillet. Yes, I swear to god, that's how I did these, and if I can perfect the pan toss, so can you. It's all in the wrist baby!

These crispy savory bits of heaven will turn any lazy Sunday morning into a something special. And if you get some perfect velvety poached egg yolk on the 'browns, life is even better. Try them this Sunday!

Hashbrowns & Sausage

Mollie's Collection

2 medium Yukon gold potatoes

1/2 a small onion

1 Tbs butter

1 link of your favorite sausage (I had a chicken apple sausage today that comes pre cooked - if you're using a fattier sausage that starts raw, you can reduce the butter), cut into small pieces

Salt & Pepper to taste

Using the shredding blade of your food processor, shred the 1/2 onion. Remove it from the food processor and set aside. Using the same blade, shred your potatoes. Place the shredded potato in a clean dish towel and squeeze as much liquid out of them as possible.

In a large skillet, melt the butter and saute the shredded onion until translucent. Add in the sausage pieces and cook through (or brown them up if they are pre-cooked). Add in your potato. Season with salt & pepper. You can stir it a bit to get things combined and get the potato coated with the fats in the pan. Then, WALK AWAY. Let it sit for a good 10-15 minutes or until you start to get a firm, browned crust on the bottom. Using a wooden spoon or spatula, loosen the browns from the bottom of the pan by pushing against the edges - don't break it up, but make sure it's loose from the bottom.

To turn, you can slide it out of the pan onto a plate and then flip it back over into the pan. OR, using a scooping motion, as if you're digging out a big scoop of grain from a bin (because I'm SURE you do that all the time...) flip the whole thing over and catch it in the pan. Cook another 10 minutes or so until the other side is crisp. Serve immediately and enjoy.