I grew up with small weekday breakfasts and large weekend breakfasts. We ate cereal during the week but on Saturday mornings we’d trek (usually by car, although it was extremely close to our house) to a very small, very local diner called Mama’s. Run by an eastern-European family, the diner made such extraordinary breakfasts that we became fast and regular patrons. Although the restaurant is long gone now, and the breakfasts are nothing more than a mere memory to me, I still fantasize about the humongous servings that lasted me much more than one or even two meals.
D and I are most able to enjoy breakfast together on Saturday mornings, when I don’t work and we both get to sleep in a little. Sundays are the start of my work week, so making and consuming pancakes or waffles by 8 isn’t as enticing, but Saturdays and holidays allow us a chance to make a leisurely breakfast and enjoy each other’s company as we put in a little extra effort into our meal. This usually means that pancakes, waffles and hash browns like the ones below are made on these days, when we don’t have much else planned. It’s the perfect start to a lazy day off.
I keep this recipe in my arsenal for any such days. It’s a great accompaniment to a warm breakfast. If you have some around, I’m sure vegan sour cream plopped on top would be especially delightful.
Breakfast Hash Browns
1 T. olive oil
1 small onion, chopped
1 large Russet potato, cut into 1/3″ cubes
Salt and pepper to taste
1 t. smoke paprika
Chopped chives for garnish (optional)
1. Heat oil in pan. Saute onions on medium-high heat until soft.
2. Turn heat down to medium and add potatoes.
3. Sprinkle potatoes with salt, pepper and smoked paprika. Stir occasionally until they are cooked to your preferred softness or crunchiness, covering the pan with a lid for the last 5 minutes (I cooked mine for about 15 minutes total).
4. Remove from heat and garnish with chopped chives (optional).