I clipped this recipe from Bon Appetit years ago and have been making it and enjoying it ever since! It's a great side with burgers! I've used cubed frozen hash browns in a pinch, but cooking the potatoes yourself is really best.
This recipe is legendary in our family. I too got it from that Bon Appetit long ago. We make this for special breakfasts at home and it has become a much looked forward to brunch on our camping trips with my brother and his family. Its very forgiving if you forget an ingredient but made just as printed its heaven! We like to serve it with bacon, salsa and sour cream. The cheese makes it a bit of a heavy meal but as an occasional treat, it's hard to beat. Thanks so much for posting this!!
I had to do an advanced search on google to find this recipe but google found it! I've also had this recipe since 1984 (kinda shocked to see that it was so long ago). I lost mine in Hurricane Katrina and was very glad to see you had posted it! Thanks
Great recipe, Leslie. The only difference I made was to use frozen hash browns. Sort of like a thrown together baked potato. Will have again.
Very nice.I did precook the potatoes a tad too long and they were a bit soft so went slightly mushy in the frypan so next time I'll be more careful.I did add the sour cream to the pan to make a bit more "saucy" and it was yum.I don't like avocado so I didn't use them.Overall a great recipe,thanks!
Fantastic !!That is all this recipe is !!
I also have been making these potatoes for years, since the recipe appeared in Bon Appetit. They are really delicious as well as being fast and easy. Great for serving guests in the morning as they require only about 5 minute to put together. I do leave off the avocados but generally just throw in any leftover bits of cheese I have in the refrigerator.