Let's talk brunch, friends. It's such a fun mealtime and offers so many dishes you wouldn't eat any other time of day. You can mingle breakfast foods with lunch foods and still make sense of the plate by throwing a mimosa in and calling it... brunch. I am a total potato girl. I love potatoes cooked almost any way and really, really love them at brunch. I always order a side of whatever potato is being served just to make sure I get a salty starch with my brunch. The following recipe is an easy and delicious addition to any brunch menu. We served it alongside thick maple french toast and coconut hot cocoa but I can see it with an omelet or biscuits and gravy or even fresh fruit and a bagel. I used a dutch oven and liked the deep sides but you could use a large, rounded edge skillet too. Be careful not to make your "patty" too thick or you will have deliciously crispy edges with a gluey center.
5 large potatoes
1 T chopped green onion
2 T chopped chives
1 T Lawry's Seasoned Salt
6 slices thick cut bacon (I used a peppered bacon from Harmon's Butcher)
salt and pepper to your liking
2 T butter
1/4 C Parmesan cheese
Peel and scrub the potatoes and shred in your food processor (or grate them if you don't have a processor). Place a clean dishtowel over a large bowl and place the grated potatoes on the towel. Squeeze all of the water from the potatoes then toss them into another large bowl. Add finely chopped onion, chives, seasoned salt and salt and pepper and toss. Set aside to marinate. Cook bacon slices to a medium crispness, drain fat and chop then toss in the potato mixture and mix well.
Heat a large (12" or larger) dutch oven skillet and melt one tablespoon of the butter (coating the entire surface). Form a large potato patty into the bottom of the skillet, making sure to fill the pan and touch all sides. Brown the patty for 8-10 minutes (the bottom and sides should be a toasty brown). Turn off the heat and place a large plate over the patty, invert the patty out onto the plate, turn the heat back on, throw in the last tablespoon of butter then turn the patty back out onto the hot skillet. Brown again for 8-10 minutes, slide the patty onto a serving plate and top with freshly grated Parmesan.
Slice and serve.