Breakfast Potatoes
These breakfast potatoes have all the flavor and versatility you could desire in a brunch dish. Prepare as written or consider adding ham or sausage for added heartiness. Don’t be afraid to go off script and use your favorite cheese in lieu of Parmesan or dry jack. These potatoes pair well with eggs and a bright salad and are sure to delight family or guests.
Ingredients
- 6 large white russet or red potatoes about 3 pounds, peeled
- 2 tablespoons extra virgin olive oil plus 1 tablespoon for casserole dish
- 4 cups fresh spinach chard leaves, arugula, or dark greens washed well and torn coarsely
- 3 minced garlic cloves
- 2 cups heavy whipping cream
- 1 ½ cups high quality dry aged cheese; parmesan or dry jack divided
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Bring a large pot of salted water to boil and add potatoes. Reduce temperature to a heavy simmer and cook until fork tender.
- While potatoes cook, heat olive oil in a sauté pan and add greens by the handful. Lightly season greens with salt and pepper and cook until softened.
- When potatoes are fork tender, cool quickly by placing in an ice bath, then place on a towel and pat dry. Using a grater, shred potatoes into hash brown consistency into a large bowl.
- Add the cooked greens, garlic and 1 cup of cheese to the bowl. Add cream by the quarter cup to the potatoes and combine, continuing until the cream is incorporated and the potatoes are well coated. The mixture should be very moist.
- Oil a 3-quart casserole dish with remaining 1 tablespoon olive oil. Sprinkle ¼ cup of cheese in the dish until the bottom is coated. Add the potatoes and spread evenly. Sprinkle the remaining ¼ c cheese on top of the potatoes.
- Bake, uncovered at 400°F for 40 minutes until lightly browned on top. Cool 15 minutes before serving.
