Beating a Case of the Mondays… With Hash Browns

I get it. Believe me, I feeeeeel you. Monday isn't my favorite morning, particularly after a Superbowl Sunday Funday that went a teensy bit tooo late. Thus, I give you these. And yes, I used Yukon Gold Potatoes (you could switch out for sweet potatoes if you're looking for a cleaner option) to make them very much like authentic diner hash brown potatoes... except better - with pepper, a bit of spice, some caramelized onion and garlic, and of course prosciutto. So chomp on this, imagine it's a lazy Sunday morning and hopefully your Monday will get just a little bit better!

  • 1T extra virgin olive oil
  • 1T butter
  • 3-4 Yukon Gold Potatoes, small dice
  • 1 orange or yellow bell pepper, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 3-4 sliced prosciutto, cut up (I cut this into a pretty small dice so that the pieces would crisp up in the pan)
  • 1/4 t cayenne pepper (or less for less heat)
  • 1/4 t crushed red pepper
  • 1/2 t any sort of Italian seasoning - mine is a mix of parsley, oregano, marjoram, basil and thyme
  • salt and pepper, to taste
  • In a large cast-iron skillet, heat the butter and olive oil on medium together.
  • Add in the onion, garlic and pepper, and sauté on medium-high until beginning to brown and very fragrant.
  • Add in the potatoes, spices and salt and pepper (adjust for heat here - I made mine relatively spicy!)
  • Sauté on medium-high for about 15 minutes (but not too often - you want the potatoes to get browned and crispy) until the potatoes are fork tender.
  • About ten minutes in, add in the prosciutto, and let that crisp up as well.
  • Serve with a sunny side up egg, right on top - you'll go straight to Sunday Morning bliss.