Breakfast Potatoes in Cream

1. Cook washed baby red potatoes in pressure cooker the night before. Allow to cool, then transfer into zipper storage bag or some other storage container. Refrigerate overnight.
2. The next morning, using a medium sized skillet, melt butter over medium heat.
3. Dice potatoes, transferring to skillet with melted butter.
4. Use a fork to make sure that the potatoes are “smashed” a bit into the bottom of the pan. You don’t want them smashed to smithereens. You want as many surfaces as possible touching the bottom of the pan. Salt and pepper the potatoes.
5. With the heat at the high end of medium, allow the potatoes to sit and cook until a nice golden crust forms. You may turn the potatoes and cook on the other side when that has happened, if you would like; it’s not imperative, however.
6. Add the cream to the potatoes, turning the heat down to the lower end of medium. This is just like an alfredo sauce – too hot will kill it! Allow to simmer until the cream thickens.
7. Remove from heat promptly. Serve with breakfast!

Notes:
Adding a diced sweet onion to this mix is fabulous. You must be careful to not let the onion burn, however.

Adding a handful of fresh chopped parsley is lovely, as well.

You may sprinkle the finished product with a smattering of micro-planed parmesan cheese.

Thanks for the inspiration Mrs. Beard! From “Mother’s Beach Hashed Brown Potatoes in Cream” by James Beard, Summer 2009 edible PORTLAND magazine.