Redskin Hashbrowns

Good morning!! It’s November 6th. When did November happen??  Christmas is next month. The months and years fly by faster with every year I get older.

So what do yall have planned for this weekend?  We are kinda just hanging out.  LSU plays Alabama this afternoon (Geaux Tigers!!!). Matthew has a Lego thing he wants to go to and then I believe it’s game night here tonight:)  We’ll order pizza and then we picked up a couple of new games this week. Tonight we are going to do the Lego Creationary:) Looking forward to that:)  I NEED to get myself up and put a couple of things together I’ve been wanting to do. 1 is another roll recipe and the other is my Aunt Ruth’s Mexican cornbread:)  I love it. It’s so cold out though. Paul and I are sitting here listening to Sarah Brightman and I’m so comfy. Don’t want to get up and do anything.  Can you believe some people around us got snow?? How crazy is that?  Like I said, when did November happen?

Today’s recipe is for the picture above:) Redskin Hash-Browns.  Paul and I LOVE these.  Melt some cheese over the top at the end and a side of sour cream, YUMMMMM-OHH:) Have a great weekend and yall enjoy!:)

OK, HERE’S What You Need:

1/2 stick of butter (cause butta makes everything betta:)

1 pound Petite Redskin Potatoes (scrubbed)

1 small yellow onion chopped (or about a cup of frozen diced onions. That’s what I use)

1 bunch green onions (snipped)

1 pound of mushrooms (cleaned and sliced thick)

Optional – sour cream and grated cheddar:)

HERE’S What You Do:

Cut up your potatoes.  Half them but if they are to big 1/3rd them. You want about 3/4 inch – 1 inch chunks.

Start out with a large skillet. Melt your butter and a tad of olive oil to keep yourbutter from burning. Throw in your yellow onions and potatoes. Shuffle them around in your pan to get them all buttery:)  Cook down for about 10 minutes and then throw your mushrooms and half of your green onions over in there. At this point I put some tinfoil over the skillet and let them do their thing for about 30 minutes – making sure to check it and shuffle them around about every 6 or 7 minutes.  Don’t want to do to much to them because you don’t want them to break apart completely. Like them to have a little bit of a scuffed up looked but not turning to moosh. (Hope I’m not losing yall with all these technical terms:)  When nice and tender and brown, sprinkle some fresh green onions over and serve. OR, throw that cheddar I was talking about over the top and pop under the broiler til it gets all melty and bubbly. Bring out the sour cream and enjoy:)