Hashbrowns

Ingredients

olive oil
potatoes
onions
etc.

Directions

If the potatoes are not already cooked, dice them as finely as you have patience for and boil for about 20 minutes. Meanwhile, dice the onions and look in the fridge to see if there's anything else you want to add (I like frozen corn, leftover roasted veggies, and cheese).

Drain the potatoes and heat about a tablespoon of olive oil in a nonstick saute pan over medium-high heat. Add the potatoes and onions and saute until the hashbrowns are nicely browned or you have run out of patience. A few minutes before they are ready, add in corn, leftover veggies, etc.

Remove from heat and garnish with your choice of sea salt, salsa, shredded cheese (esp. Monterey Jack or Cheddar), cilantro, etc., etc.

Bran Muffins

Ingredients

1/2 cup softened butter
1 cup lightly packed brown sugar
1 egg
1 t baking soda
1 cup buttermilk (can substitute regular milk with 1 T lemon juice added)
1 T molasses
1 cup bran (not bran flakes)
3/4 to 1 cup raisins, dried cranberries, etc.
1 1/4 cup unsifted flour
1 t baking powder
1/4 t salt

Directions

Cream butter and sugar. Add egg. Stir baking soda into buttermilk until dissolved. Stir into sugar mixture along with molasses, bran, and dried fruit.

In another bowl, blend flour, baking powder, and salt. Gently stir flour mixture into sugar mixture until just mixed - avoid overmixing to avoid toughness. Spoon into muffin tins. Bake at 375' for 20-25 minutes.