Easy Hash Browns Cubed Recipe That Will Be Your New Excuse to Cook Breakfast on the Weekends

I probably should NEVER admit this, because on the internet, we only mention chic restaurants that use locally-grown produce and serve trendy gourmet dishes like kale-infused egg white omelets, however, I’m a big fan of Bob Evans for breakfast. We do live in Myrtle Beach, and there is no shortage of pancake houses. The main reason I love Bob Evans are the hash browns, and I can duplicate them at home.

First, the secret to my perfectly cubed hash browns is the Williams-Sonoma multi chopper, which I posted about earlier this week. A few slices, chops, and you have tiny little cubes, perfect for hash browns. No need to spend a lot of time with a knife and cutting board, which is not only a time-saver, they look really pretty and are the very perfect size. I do not like large hash browns.

Easy Hash Browns Cubed Recipe

• 6 – 8 small red potatoes, cubed
• 1/4 cup onion
• olive oil (drizzle all over the pan so its coated)
• butter (to taste… just a little bit)
• Lawry’s Seasoned Salt

I mix butter and olive oil in the frying pan, then saute the onions for a few minutes before tossing in the potatoes. Season with the salt & pepper. I cook it on medium heat for about 20-30 minutes while I’m doing other things like frying bacon, making perfectly sliced lemons for a blog post, and scrambling eggs. When they are tender, you’ll know. You can also make them a little crispier by starting on higher heat then lowering it.

This is a fantastic side for a brunch – or Christmas morning!