Eric’s Hashbrowns

Eric’s Hashbrowns

These hash browns can consist of anything you have left in the fridge though we recommend some of the ingredients below. (Ishi also like to add bell peppers but this is highly contentious)


  • 2 TB vegetable oil
  • 2TB butter
  • 1 lb russet or golden potatoes
  • ¾ lb sweet potato (large to med size)
  • 1 tsp Salt 
  • .5 tsp fresh ground pepper
  • 1 large sweet or yellow onion
  • 1lb hot Italian sausage
  • 8oz sliced baby bellas
  • Eggs (at least 2 but however many you deem appropriate)
  • 0.5 C Mexican shredded cheese (again, your browns, your rules, as much or as little as you see fit)
  • Cilantro stems from one bushel, chopped (if you have it)
  1. Chop up sweet potato and russet potatoes into bite size chunks(1”by 1”)
  2. Heat up pot to medium high with oil and butter (we use 3,5 quart pot) big enough to fit all of the above in it 
  3. Add potatoes to pot with salt and pepper, cook uncovered until they brown and get softer (10 ish mins)
  4. While potatoes are cooking, dice onion into a size chunk you want to eat
  5. Turn potatoes to medium heat, add onions and mix them in (5 min)
  6. Add sausage on top for a little bit and then stab into browns with wooden spoon (cook until you deem safe to eat)
  7. Add ‘shrooms and scape up any brown bits off the bottom of the pot (5 min cooking)
  8. Turn heat to med low, add eggs & cheese, quickly break up the yolk and stir to combine
  9. Once the egg mixture is cooked, turn off heat and add chopped cilantro stems from one bushel


Mozzarella or parmesan cheese instead of Mexican

Green onions instead of or with cilantro

Sunny-side eggs on top instead of eggs mixed in

Avocado added on top after cooking