We kicked off Chris’ 31st birthday weekend with a hearty breakfast with his favourites: bacon and waffles. He’s not a big breakfast guy, but it just felt right to do a big one, and a big one doesn’t feel like a big breakfast without some sort of hashbrown. We had a bunch of little potatoes in the fridge so I made a platter of our favourite Smashbrowns.
These are crispy, tender and well seasoned. Yum!
- 1lb of small nugget yellow potatoes
- Olive Oil
- Salt and Pepper OR Seasoning Salt to taste
- Dried Thyme
- Fresh Parsley for garnish (optional)
Preheat oven to 400 degrees.
Put potatoes in a large pot with water. Boil potatoes for 20 minutes or until tender. (Tip: If you’re making these for breakfast, I would boil the potatoes the night before).
When the potatoes are done boiling, coat a large baking sheet with approximately a tablespoon of oilve oil. Then put baking sheet in the oven for 5 minutes or long enough to heat the oil.
Take the pan out of the oven, drain potatoes and place on a large baking sheet.
Carefully “Smash” each potato with the back of a spoon or a fork. You don’t have to completely flatten them.
Sprinkle with seasoning and dried parsley and mix it around.
Bake in the oven for 15 minutes or until edges are golden brown and crispy.