Tom Douglas

My Roommates Like Me More When I Make Them Breakfast by Kat Gibbons, Palace Line Cook

Recently I’ve discovered something that can bring people together, fill up the belly, and make even the roughest mornings seem manageable.  Yes, frozen hash browns have found themselves leaping out of the freezer section at the Roosevelt QFC and into my kitchen.  I’ve never really been a “Breakfast Person,” but I’ve since converted and I’m thrilled I did.

Following the simple instructions on the bag and topping them with ketchup is always delicious and easy.  But  I needed a different accoutrement for my taters and I was up for a challenge, so what started out being simple caramelized onions took a tasty turn once I looked around my pantry and fridge.  I tossed a couple diced sweet onions in a rippin’ hot pan  to get some good color on them, and once they started to soften, I deglazed the pan with a tablespoon or so of apple cider vinegar.  Then I added a dash of Worcestershire sauce and about half a cup of apple juice and let all that reduce down and really soften the onions.  At my house, the choice apple juice is Tree Top, and yes, we only buy them as juice boxes because they’re “way cuter.”

When the liquid had reduced almost completely, I added some butter to get it all sort of saucy.  I poured some of the onions over a hearty portion of salty hash browns and topped it all with a lovin’ spoonful of sour cream (I use reduced fat because I, obviously, like to watch my calories).  It only takes about 15 or 20 minutes to make a delicious and easy breakfast.

I took the leftover onions and put them through the food processor and ended up with a delightful onion puree that I use on my bread when I make grilled cheese sandwiches, or just on toast in the morning with bacon and eggs.

November 10th, 2009