My favorite breakfast

Hopefully this one is easy to follow. Not much of a “Recipe”, but a process that I’ve come to really love for breakfast.

First off, the Hash Browns. I call them Hash Browns. I don’t know the difference between Hash Browns, Homefries, or whatever. This is just what I do: Grate them up on a box grater, wash them at least 3 times, and spin them in a salad spinner. Fry them up in a good amount of olive oil with a little salt. And here’s my tip: cover them for the first 2 minutes of cooking. I feel like the steam helps cook the potatoes until they’re nice and tender. Then, after you remove the lid, cook them for at least another 2 minutes until you touch them. My logic is: the steam builds up in the first two minutes of covered cooking, then releases and helps to dry the potatoes in the next 2 minutes of cooking. Thus creating a super crispy hash brown. Who knows if I’m right… it’s just my own logic. And I hope my results prove my process (they’re really crispy.)

Beans for breakfast is the best thing ever. Eat more beans. I like a Black Bean because they cook really easily for me. I do give them a pre-soak in boiling water for 30 minutes or so. But I find it only takes them about 1 hour to cook and reduce to the thick, creamy consistency that I like. Beans are good for you. Eat more beans.

Anyway, I think that’s all I want to say. I don’t like writing these little blurbs, can you tell?