breakfast potatoes

Photo: Christina Lane

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A Hack for Hash Browns
This two-step method for perfectly cooked bite-size potato cubes is a revelation. It's from Christina Lane's new book, Comfort and Joy: Cooking for Two, and has you microwave whole, russet baking potatoes, wrapped in paper towels, for a few minutes until they're mostly done. Then, you carefully dice them and cook them in oil and butter on the stovetop. They'll be golden-brown on the outside and fluffy inside, making a fantastic accompaniment at breakfast, brunch or any meal, really.

Get the recipe: Shortcut Breakfast Potatoes