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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.
