Hashbrowns

I love potatoes and starting my day off with them is always a weekend favourite. These hashbrowns have a tangy quality to them that go really well with the other breakfast staples.

Hashbrowns

Yellow flesh mini potatoes, chopped (3 cups = 2 servings) - You can use any potatoes but the mini ones allow for more fried skin goodness and I find the yellow ones don't go mushy if overcooked/over-stirred.
3 Tbsp Butter (make sure to use butter, trust me the extra fat is worth it)
1 Tbsp oil
3 Tbsp Lemon juice
1 garlic clove, minced
1 tsp Seasoning Salt
1/4 tsp fresh ground pepper
1/2 tsp died thyme

Chop the potatoes into 0.5cm by 0.5cm cubes. In a large frying pan, heat the butter and oil until it's melted on medium heat. Add the garlic and on low-medium heat, let it cook for a minute or so. Put in potatoes, lemon juice and all the spices. Cook on low-medium heat for about 40 minutes until golden brown. I usually stir/flip the potatoes every 5 minutes or so, so that the outside gets a chance to crisp, but doesn't burn. Don't try rushing these either, cooking them on a higher temperature for less time has them brown up (ie. burn) faster without cooking all the way through - YUCK.

Serve with poached eggs, bacon, OJ and watermelon for a perfect weekend breakfast!