Recipe by DangerBun
When I attended the University of Michigan, one of my favorite places to eat was the Fleetwood Diner in downtown Ann Arbor. This tiny diner, no more than an antique boxcar, is open 24 hours a day and draws a diverse group of people. Many a night my friends and I enjoyed some great people watching and satisfying simple food. Best of all was their "Hippie Hash." I don't have the exact recipe, but then again, I could watch the cook make it, and he never measured, either. I always ordered this with 2 eggs, over easy, and a side of rye toast. Be sure and douse the whole thing with lots of Frank's Red Hot Sauce!
- 4 tablespoons light-flavored oil (such as canola or peanut)
- 1 tablespoon butter
- 2 large russet potatoes, grated
- 1⁄8 cup onion, diced
- 1⁄4 cup tomatoes, diced
- 1⁄4 cup mushroom, sliced and sauteed until edges brown
- 1⁄4 cup broccoli, chopped and steamed until tender
- 1⁄4 cup feta cheese, crumbled
- 4 slices rye bread, toasted (optional)
- 4 eggs, cooked to order (optional)
- Frank's red hot sauce, it won't be the same without it (optional)
Directions See How It's Made
- Wrap the grated potatoes in a clean towel or paper towels and wring out all of the water.
- Heat the oil and butter in a skillet to medium high heat.
- Add the potatoes in a single layer and pat down into pan.
- Cover pan and reduce heat to medium.
- Let potatoes cook, undisturbed, for approximately 8 - 10 minutes.
- Remove lid and add diced onions.
- Periodically lift the browned bottom layer of potatoes with a spatula and mix it all together.
- Cook for another 8 - 10 minutes, depending on your stove.
- When the potatoes look done, taste them to be sure they're fully cooked.
- When they're ready, add the tomatoes, mushrooms & broccoli.
- Mix it all up and spoon it onto 2 plates.
- Top each portion with half of the crumbled feta.
- Serve buttered rye toast and fried eggs alongside.
- Douse with lots of hot sauce and enjoy!