Hash Browns

My first job ever was at a B & B in Hendersonville. I have the fondest memories of the delicious breakfasts we'd eat after the guests had finished eating, and before the room cleaning duties had begun. The hash browns there were perfect. Larger chunks of tender (but, not falling apart) potato, just enough caramelized onions, salt and pepper. Plain, simple and nicely done. That's what I made for breakfast recently which my little family enjoyed al fresco.

Classic Hash Browns

Ingredients

• new potatoes (count on 3-4 per person)
• 1/2 to 1 whole onion, diced
• olive oil
• salt
• pepper

Directions

Add the potatoes to a pot and cover with water plus an inch or so. Bring to a boil, then drop to simmer for approximately 10 minutes. In the meantime, saute the diced onion in a tablespoon or so of olive oil. When you poke them with a sharp knife, the potatoes should still give some resistance. Drain the potatoes, and add to the onions. Cook the potatoes and onions over medium heat until potatoes are tender, and onions begin to brown nicely. Season generously with salt and pepper. Enjoy!

Zucchini Spears

An easy side dish for summer time. 

 Cut young tender zucchini like so, removing the woody middle (if desired).

 Place in strainer and sprinkle with 1 teaspoon of kosher salt. Toss, and let stand for 15-30 minutes. You'll be surprised how much water comes out!

Rub with olive oil and pepper. Grill zucchini on grill pan, charcoal or gas grill until crisp tender, approximately 3-5 minutes on each side. Zucchini will be vibrantly flavored, perfectly seasoned, and fun to eat! To dress it up further, you could do a little feta and mint, or basil and sun-dried tomatoes.