He is Risen!

You’re getting quite a deal — two recipes in one column. Easter and brunch belong together, so this week I am sharing a favorite breakfast of mine that you can make to share with your family and friends for your Easter celebration. It is fairly inexpensive and easy, but it can look extremely gourmet. First, I’ll explain how to make hash browns from scratch, and then I’ll show you a different spin on Easter eggs! We’re thinking out-of-the-shell this year.

Homemade hash browns

These hash browns will hit the spot. You can season them however you like, perhaps using salt and pepper, different spices or seasonings, or just keep them plain and simple. They will be warm, filling, and truly provide that satisfaction that comes from a filling, hearty breakfast.

For hash browns, you need:
– potatoes (one per person is my usual estimate)
– olive oil
– an onion (optional)
– a cheese grater with large holes

If you want to include the onion, the first thing you do is chop the onion up and throw it onto your pan in some olive oil. I let it cook on medium until the onions start to look translucent, and then I add everything else. Sometimes I season the onion with balsamic vinegar or garlic, or I just let it be. Remember, the hash browns do fine without the onion in the first place–its just a nice touch.

1. While your optional onions are cooking, wash your potatoes and grate them using the large holes on your cheese grater. Be careful not to grate your finger–I’ve learned the hard way too many times.
2. Take your grated potatoes over by the sink. One handful at a time, rinse them under water, squeeze the water out, and then toss them into the onions. Do this to all your shredded potatoes.
3. Stir your hash browns, and let them brown. If you can manage it, flip them over and continue the cooking process. It’s always a bit messy, don’t stress.
4. You can leave them on the stove on really low while you prepare the rest of your breakfast.

Poached eggs

I still meet people who haven’t ever had poached eggs, or at least don’t realize they have. If you have had eggs benedict, however, you’ve likely had poached eggs. It surprises me, because poached eggs are beautiful, delicious, and healthier than all other egg preparation styles (aside from maybe hard-boiled). It seems that they would be wildly popular, but their preparation can be tricky so they aren’t attempted as often. The reason they are so healthy and beautiful is because they are boiled after being cracked, making them little white orbs of delicious goodness, with no added fat. Does it get any better?

For poached eggs, you need:
– eggs
– water
– white vinegar
– a slotted spoon
– a skillet

1. Fill your saucepan nearly to the top with water and bring to a boil
2. Add a tablespoon white vinegar
3. Gingerly crack the egg and slip it into a small cup.
4. Lower the lip of your cup into the water and gently slip in the egg
5. Use the slotted spoon to gently direct the egg-white toward it’s yoke
6. Repeat this with the rest of your eggs
7. Turn off the heat and cover your saucepan.
8. Let it sit for four minutes
9. Use your slotted spoon to remove the eggs.

What I like to do is serve the poached eggs on top of the hash browns. Then you pop the egg yolks are spread the flavor all over the hash browns. It is delicious, warm, rich, and so worth the effort! I hope you will try this with your friends and family as you continue to celebrate our risen King!

He is Risen, indeed!