An American General morning treat in
Nashville adapted for the home frying pan.
1 pound of Hash Brown Potatoes
1 medium Tomato, diced
3 slices of Boiled Ham, from the lunch meat counter, diced
1 cup of Cheddar Cheese, shredded
1/2 cup of Onion, finely diced
1/4 cup of Green Pepper, finely diced
The Breakfast Anytime Chef presents ...
Music City Hash Browns
at The Fatted Café
This recipe makes two servings and works well if you use two cast iron
skillets at once. If you have only one skillet, then fry only half of the
ingredients at a time. Begin by pouring enough Canola oil into the skillet, or
skillets, to barely cover the bottom. For flavor you can add a large spoonful
of bacon fat to the oil as it comes up to temperature.

When the skillet reaches medium-high heat, add a half-pound of shredded
potatoes (such as Bob Evans Seasoned Hash Browns shredded potatoes, or
you can shred and season your own). Stir the potatoes as they fry and
allow them to lightly brown on all sides.

After the potatoes are lightly browned, add some diced tomato and ham.
Some people also like to add some diced onion and green pepper. Allow
this mixture to fry on medium heat until most of the moisture evaporates,
stirring it frequently to keep it from sticking. The potatoes will brown to
their full flavor.

After most of the moisture has evaporated, sprinkle a bit of shredded
Cheddar over the mixture and stir it in. Then push the mixture together into
a cake in the center of the skillet. Sprinkle a half-cup of shredded Cheddar
over the top of the cake, cover the skillet and remove it from the heat.
After a minute or less the cheese will melt over the top of the cake.
Remove it to a plate and serve hot. Umm.
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