As I once explained to you little cookies in my Roasted & Toasted Taters post, I have an obsession with all things potato. This infatuation has followed me since childhood, throughout adolescence, and continued into to my young-adulthood. You can probably guess then what my favorite breakfast food is: hashbrowns. Now, hashbrowns come in all shapes and sizes. There are shredded hashbrowns, not to be confused with homefries (which I also love), little tator tot-like hashbrowns, and the trusty hashbrown patty. I ate and loved them all.
On school mornings, my mom would fry up a hashbrown patty with melted cheddar cheese for me. On the weekends, I’d indulge in basically the same thing except with shredded hashbrowns. I was always looking for a new way to get my daily potato fix. The problem was that many people looked down upon making a meal out of potatoes alone, especially for breakfast. So I’d have bacon on the side or an egg, but it just didn’t do it for me. You have to eat a lot of hashbrowns to feel satisfied. Somewhere along the line, gears started to turn. An idea began to take shape in my head.
A HASHBROWN BREAKFAST SANDWICH.
Sounds crazy, right? That’s what everyone said. They said I could do it. But I did, my little cookies. I did. Continue reading