It's hard to get excited about making dinner the days before and after Thanksgiving. After spending a couple of days in a cooking frenzy, I have been in no mood to spend time shoppping, plan, or execute meals. Tonight was a "breakfast dinner", a perfect opportunity to clean out the fridge and exercise the "Iron Homemaker" moniker.
I had a ton of potatoes, some cheddar and asiago leftover from the Thanksgiving Broccoli Hash (recipe coming soon), a few shriveled mushrooms, a green pepper, eggs, onions, and garlic. You can't go wrong with fried potatoes with cheese, and I made some western omelettes to go along. Ed says it was in the top ten dinners I've ever made, so if you think I'm a dork for posting a recipe for hash browns, you can just take that up with him.
2 T each butter and olive oil
1 yellow onion, chopped
2 cloves garlic, minced
yellow potatoes, roughly chopped (I don't know the amount - just enough to fill a large non-stick pan)
chopped fresh parsley
asiago and cheddar cheese, shredded
Melt oil and butter in large nonstick pan. Add onion and garlic. Cook for a few minutes while chopping potatoes. Add potatoes and season generously with salt, pepper, and garlic salt or powder. Cook potatoes until crisp and brown, adding a little more oil or butter as necessary. Toss in cheese and parsley and place under broiler to brown. You don't have to do this, but I like getting a crispy top.