In the mid-’90s if you ate at the now-defunct Keystone Cafe in Eugene, Oregon, you surely tried the Powerhouse potato dish on the breakfast menu. And if you did, you probably sang the restaurant’s praises.
The Powerhouse was quite literally potato heaven, layered with vegetables, cheese, and various toppings — it was beyond delicious. This recipe is an ode to that dish. It’s the perfect venue to showcase your delectable homegrown potatoes.
- 1 onion, diced
- 3 large potatoes, cubed
- olive oil
- shredded cheese
- sauteed spinach or kale
- sliced avocado
- egg — sunny side up or scrambled
- mushroom gravy
- sour cream
- crumbled bacon
- blue cheese with sauteed mushrooms
In olive oil, fry the diced onions until caramelized, sweet and browned. Scrape the onions into a bowl and set aside.
Boil or microwave the cubed potatoes until they are soft, then drain. Using the same pan as the onions, cook the softened potatoes for about 5 minutes until browned (do not stir…you want them crispy!) Then turn them over and cook on the other size without stirring. Once sufficiently browned, stir in onions and salt.
Serve the hash browns and then add toppings — we recommend choosing at least 4 from the above list!