The Big Book of Breakfast has a whole section on breakfast potatoes. I haven't done many of those recipes yet. I tend to like to make breakfasts that are complete meals in and of themselves. I don't want to have to make multiple dishes for breakfast. And most of the potato dishes are more of a side dish than a main course. But I did give this one a try the other day when I had a few extra minutes while preparing the egg patties for breakfast.

I had a bit of trouble getting the potatoes to crisp up as much as I wanted. Next time I'd use a large pan (rather than the smaller one specified in the recipe). I think more surface area would have helped with getting everything to cook through and brown nicely.

Photo goes here.

Truck Stop Hash Browns

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• ~900g russet potatoes, grated
• 3-4 Tbsp. bacon grease or shortening
• salt and pepper, to taste

Directions

1. Warm 3 Tbsp. of bacon grease over medium heat.
2. Add the potatoes to the pan and press down into an even layer.
3. Sprinkle with a generous quantity of salt and pepper.
4. Cook until bottom is browned (5-7 minutes). Do not stir!
5. Flip the potatoes (cutting in half first if necessary).
6. Add a little more fat to the pan if necessary.
7. Cook until browned on the other side (5-7 minutes longer).
8. Serve with eggs (cooked however you prefer).