Family Recipes Cookbook

The cookbook I never got around to finishing…

Brunch Potatoes 11/19/2009

Filed under: Adrienne DeArmas,Brunch/Breakfast — dearmasa @ 9:27 AM

Grate one baking potato, one sweet potato, and one onion. Put mixture in frying pan coated with olive oil and cook over medium heat, stirring constantly, until potatoes are cooked thoroughly. Toward the end, add pepper sauce of choice and cilantro to taste. When potato mixture is browned and crisp, resembling a hash brown, lower heat, and add 1-2 cups shredded sharp cheddar cheese, stir continuously to keep cheese from sticking to pan. Top with a sprinkle of cilantro and serve immediately with scrambled eggs, buttered toast, and bloody Mary’s.


One Response to “Brunch Potatoes”

  1. dearmasa Says:

    Modified from Chef Phil DeMott’s Roxanne/Peyote Café (the southwestern restaurant I worked at from 1993-1996) recipe. Excellent for hangover brunches.

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