Breakfast Potatoes in Cream

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   1.

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   Cook washed baby red potatoes in pressure cooker the night before.

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   Allow to cool, then transfer into zipper storage bag or some other storage container.

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   Refrigerate overnight.

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   2.

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   The next morning, using a medium sized skillet, melt butter over medium heat.

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   3.

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   Dice potatoes, transferring to skillet with melted butter.

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   4.

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    Use a fork to make sure that the potatoes are smashed a bit into the bottom of the pan.

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    You dont want them smashed to smithereens.

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    You want as many surfaces as possible touching the bottom of the pan.

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    Salt and pepper the potatoes.

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    5.

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    With the heat at the high end of medium, allow the potatoes to sit and cook until a nice golden crust forms.

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    You may turn the potatoes and cook on the other side when that has happened, if you would like; its not imperative, however.

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    6.

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    Add the cream to the potatoes, turning the heat down to the lower end of medium.

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    This is just like an alfredo sauce too hot will kill it!

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    Allow to simmer until the cream thickens.

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    7.

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    Remove from heat promptly.

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    Serve with breakfast!

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    Notes: Adding a diced sweet onion to this mix is fabulous.

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    You must be careful to not let the onion burn, however.

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    Adding a handful of fresh chopped parsley is lovely, as well.

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    You may sprinkle the finished product with a smattering of micro-planed parmesan cheese.

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    Thanks for the inspiration Mrs.

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    Beard!

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    From Mothers Beach Hashed Brown Potatoes in Cream by James Beard, Summer 2009 edible PORTLAND magazine.

* Per serving · 4 servings · Values may vary.