Breakfast for Supper

We’re having a “major winter weather event” here in Alabama, so we weren’t able to have dinner with our long-standing Sunday night date—the 3Cs and their parents. I had planned to make nachos—but as the sleet began hitting the windows, Andy was struck with craving for honey and biscuits. So we decided to have breakfast for supper: scrambled eggs, bacon (of course), hashbrowns, and homemade biscuits. Andy made the eggs because I don’t like them and can’t even stand the smell when you pour them into the skillet. I’ve never had good luck with hashbrowns—they don’t get crispy enough—so I decided to make them like potato latkes. This technique worked. After shredding the potatoes, Andy wrapped them in a paper towel and squeezed out the excess moisture. For the biscuits, I turned to The Lee Bros. Cookbook for inspiration (the best thing is that you make the dough in the food processor). The recipe I came up with is based on their Birdhead Biscuits. All in all, we had the perfect dinner for a cold, icy night. Enjoy!

Hashbrowns
2 Yukon Gold potatoes, shredded
2 green onions, finely chopped
2 Tbsp. all-purpose flour
Salt and pepper
Bacon drippings or vegetable oil

1. Place shredded potatoes in a paper towel, and squeeze out all the moisture. Combine potatoes, onions, flour, salt, and pepper in a bowl. Add to hot drippings in skillet. Cook for 5 minutes on each side or until golden.

Homemade Biscuits
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
6 Tbsp. butter, cut into cubes
3/4 cup buttermilk
2 Tbsp. butter, melted

1. Combine flour and next 3 ingredients. Place in a food processor bowl; add butter, and pulse until combined. Gradually add buttermilk, pulsing until dough forms a soft bowl. Turn dough out onto a floured surface. Roll out dough, and cut into biscuit shapes. Place in a cast-iron skillet. Brush tops with melted butter.
2. Bake at 400° for 16 minutes. Remove from oven, and brush with additional melted butter. Serve hot.