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Potato HashFrom chef and author Emeril Lagasse May 7, 2004 Emeril Lagasse made a special Mother's Day breakfast in bed for a lucky winner on Good Morning America. You can enjoy his recipes for breakfast or brunch, anytime! 
IngredientsDirections 1. Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice. 2. Heat the oil and melt the butter in a medium skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden. Remove from the pan and serve hot. Yield: Makes 2 to 4 servings Recipe courtesy of Emeril Lagasse copyright © 2004.
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 GREAT BREAKFAST RECIPES  Mile High Blueberry MuffinsBaked Potatoes with Scrambled Eggs and Smoked SalmonCreole Breakfast Bread PuddingBananas Foster PancakesEggs Florentine with Orange and Dill SauceRuthie's Chocolate French Toast with Raspberry SauceOmelet with Fine HerbsFather's Day OmeletBanana and Pecan BeignetsSausage Cheese BreadSweet Corn FrittersCheese BiscuitsCinnamon Swirl BunsCoffee Braid BreadSweet Potato Muffins |
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