LOS ANGELES, June 13, 2014 — Montrose Hash Browns are not only very easy to make, but they are also pretty inexpensive. The per person cost of this meal is about $2, give or take, this is not math class. Montrose Hash Browns are a great way to start your day, especially when paired with a Pabst Blue Ribbon.
1 Shredded red potato, unpeeled
2 Strips of cooked bacon (Cook it yourself either in a pan or in the oven, or buy it pre-cooked, it’s not a big deal. It’s bacon. Bacon is always good, never bad.)
1 Corner of a green pepper
1 Slice of white onion
1 Clove of garlic
1 Half of an avocado
Himalayan pink salt
Shred an unpeeled red potato with a cheese grater. Chop the bacon, green pepper, onion and garlic. Add to a bowl with the shredded potato. Add some salt and pepper and mix thoroughly. Put a bit of olive oil in a heated frying pan. Add potato mixture to the frying pan over medium-ish heat and flatten out so it is about a half inch thick.
When the first gets brown, flip it over with either a spatula or a swift flick of the wrist. Crack two eggs into the pan with the potatoes. Cover with a lid. Check the potatoes and keep them moving if need be to avoid burning.
Once the eggs are to your personal liking, use a spatula to flip them into your potatoes. Mix together and then dump it all onto a plate. WIth sunny side up eggs, mix on the plate, not in the pan.
Add slices of avocado and then top it off with Tapatío to taste. Grab a fork or spoon or hand and dig in.
Pairs with: Pabst Blue Ribbon or other similarly priced beer
Listened to: Emmer Effer, the People’s Demo AND the Live in Long Beach EP because they are the only punk band to originate in Montrose, California…ever…I think…I could be wrong.
Recipe by Kevin Wells. The Punk Rock Foodie brand was created by the genius of Xander Tee.
Kevin J. Wells is the Sports Editor for Communities Digital News. He also writes about Major League Baseball, punk rock music and food. Kevin plays guitar in the Los Angeles punk band Emmer Effer. Follow him on Twitter @WellsOnBaseball