We love the addition of ginger to hash browns. It takes them up a notch from basic breakfast food.
Serves 4-5
3 c. potatoes, peeled and cut into small cubes
2 Tbls. canola oil, plus a little more if needed
2 Tbls. butter
2 Tbls. minced garlic
2 Tbls. minced fresh ginger
1 jalapeno chile, de-seeded and chopped, optional
Add oil and butter to a large heavy bottom pan, we like cast iron. When the butter melts and the pan is hot, add potatoes and brown them on all sides. When they are just tender with a fork, add garlic, ginger and jalapeno. Stir gently. Season with a generous pinch of salt and freshly ground black pepper. Serve immediately.
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