My stock of gravy now gone, I opted for my other fave this morning: hash(ed) brown spuds topped with over-easy fried eggs and a side of bacon. Why yes, I am overweight. Why do you ask?
My weetabix seems more and more dull the more of these threads I read. At least I know what hash browns and eggs are, unlike when I first read the biscuits and gravy thread.
Chefguy, will you marry me? 
There’s not much in the world I love more than hash browns - with two eggs sunny side up and four sausage links. Then you cut up the eggs and the sausage and mush it all in with the hash browns. YUMMMM! Along with some black coffee and a big glass of milk it’s about the best breakfast I can think of.
Meh.
Home fries with salt and pepper and ketchup and/or mayo on the side. Two eggs, sunny-side-easy (that’s eggs with the pan covered so the top cooks without needing to flip them and risk breaking the yolks). Buttered toast. Either all-beef breakfast sausages or bacon, well-done but not crispy such that the fat has the same consistency as the meat. Eggs go on the toast, yolks broken once there, consumed with a bite of bacon to each bite of toast, home fries in between, dipped in either condiment or by themselves or, if you’re feeling frisky, with the bacon and the eggs on toast.
Mmmm.
Not something I eat often but something I savour when I do.
Another breakfast favourite: The Monte Cristo. Ham and cheese dipped in eggs scrambled with milk and fried.
Hashed browns fried crisp, covered with melted cheese, topped off with two sunny side up eggs (with the yolks reaaaaaaly runny) and a side of bacon. Salt, pepper, Tabasco, and a dab of BBQ sauce. Mash the whole thing into a mess with fork and devour.
Egg and hash brown sammich on buttered white btead toast.
OK, you people are skeeving me out will all this sunny-side up business. The only way eggs are tolerated on my plate are fried hard or scrambled.
But gimme thirds on the hash browns. Crispy, with onions and peppers and cheese and Tabasco and some of that gravy from the biscuits, Yum!
Eggs Benedict (sp?) with hash browns on the side. Make sure to spill some of the sauce onto the hash browns. YUM! Also, junkie hashbrowns are wonderfull. fry onion, green pepper, mushrooms and whatever with hashbrowns. Top heavily with cheese. fold it all over into a hashbrown omelet. Go get into your bed to eat it, cause you will need a nap.
I used to go to one of those hot food bars that actually had good hash browns. I’d make a base of the hash browns, lay a fried egg or two on it (medium for me), then slather on some sausage gravy with plenty of sausage in it. Sometimes, when I was feeling pervy, I’d add a layer of corned beef hash in there. So much cholesterol, my piss had oil slicks in it…mmmm!
How did I forget the excellent Mr. O’Brien? Yes, green peppers and onions are very much key to perfect hash browns.
Try this: make your hash browns with chopped scallions. After you flip them and brown them, liberally sprinkle with grated parmesan cheese, cover briefly until the cheese melts. Yum. I’ve also chopped up some fresh rosemary and added at the end. Sacrilege, I know.
Also, I DON’T WANT TO CATCH ANYBODY MAKING HASH BROWNS OUT OF LEFTOVER COOKED POTATOES! BAD DOPERS! BAD!!
What if you take leftover garlic mashed and form them into little patties, butter up the frying pan and make fried mashed potatoes? Philistine I may be, but those are seriously delicious.
Different animal altogether. But I don’t care for them and am not even sure what you call them. Possibly a lazy man’s potato pancake. I’d rather make potato pancakes out of fresh spuds.
Sort of a garlic latke? Sounds like what the wife does with leftover spuds. I have been known to add leftover mashed potatoes to whatever soup I have currently under production.
Mmmmmm … hash browns, scattered and “burned” (not really burned, just crispy)
With biscuits and gravy.
(feel my arteries clogging just thinking about it)
Fuckin’ well told. Do NOT show up at my table with runny yolks. It’s grounds for dismissal.
What’s worse is that my wife is one of Those People. You know…them. The Runny Yolk Brigade.
<sigh>
Mixed marriages are hard sometimes.
Good, crispy hashbrowns are are base for just about anything savory. Upthread someone mentioned corned beef hash, which is great. All sorts of vegetables can be mixed in, and cheeses of all sorts.
Ah, my favorite Sunday morning breakfast:
- Cook bacon or sausage patties until very crispy.
- Fry eggs in bacon grease, use spatula to splash hot grease over eggs until yolk just starts to harden.
- While bacon & eggs are draining onto paper towels, make gravy from grease left in pan.
- Serve above on a bed of crispy hash browns.
- Lie down on couch, watch TV until lunchtime.
Are you kidding? Runny yolks are awesome. Hard yolks are so bland and lifeless. Runny yolks, when placed on a nice piece of buttered toast, spread around easy and mix with the butter for an eminently tasty culinary experience. The only time I prefer hard yolks is when they’re hard boiled preparatory to a nice egg salad or smashed egg sandwich. (The latter is similar to egg salad, but is smashed up with butter, salt and pepper and served hot on buttered bread)
Hasn’t anyone ever had a soft-boiled egg with strips of buttered bread? It’s popular with kids – I had it when I was a kid, though I never called my bread strips “soldiers.”
Depends: what’s your screed on biscuits and gravy? Yeah, thought as much. Out with you!