My mom has been making these breakfast potatoes on special occasions for as long as I can remember. Thanksgiving, Christmas, birthdays…they just don’t feel right without a big bowl of breakfast potatoes to munch on.
The type of potato you use for this recipe really does matter. You need the starchy russet potatoes that come in big bags at the super market. They are a sturdy potato that hold their shape after all the cooking. More artesianal potatoes are just not up to the job of this particular dish. Also, I’m firmly in the Parmesan camp when if comes to the cheese. The shredded stuff from Trader Joe’s is my personal favorite for this and risottos.
And now in her own words, my mom’s breakfast potatoes!
Grease the cookie sheets with the other half of the melted butter. Divide the potato mixture between the cookie sheets, spread the potato chunks out, trying to have only one layer of potato.