So this brunch dish reigns from the Fleetwood Diner in Ann Arbor, Michigan.
Anyone else getting a little nostaglic for their college towns now that football season is here? I know I am! (Harbaugh ftw! But how disappointing was last weekend??)
Fleetwood is one of those classic places that never seems to go out of style. They’ve been around… since… I have no idea, but definitely were there from way before my college days. And are open 24/7 for college students (or night shift nurses) to gorge on diner classics all day and all night. And you can put a bumper sticker on the wall. So that’s pretty cool too.
The best dish on the menu has got to be the Hippie Hash. This is what I would order time and time again each time I would go to Fleetwood. For some reason it took me a while to figure out how to recreate this dish… probably because I was trying to make a simple dish way more complicated than in needs to be.
But! also I definitely had no idea how to make hashbrowns actually crispy. (Follow my recipe and you’ll be so happy with me).For the potatoes, I used Ore Ida frozen hashbrowns. I know this is kind of Sandra Lee of me, but after scouring the internet for hashbrown recipes, I read someone’s thorough analysis of various potato tests (I’m sorry I can’t remember the link) and they thoroughly convinced me that frozen hashbrowns make a way better end product than hashbrowns made of fresh potatoes. And given the convenience factor, I was sold.
So- trick 1) start with frozen hashbrowns and trick 2) fry the potatoes low and slow. Like 20 minutes slow over low heat. And then you flip the potatoes out of the potatoes out of the pan and onto a plate. Strategy- turn the heat off. Place a plate inside your skillet over the potatoes. Then very carefully (using potholders) invert the skillet so the potatoes release crispy side up onto the plate. Then add more oil to the skillet, return potatoes to the pan, and repeat the process. I found that for side 2 I was able to cook it a little faster than side 1 (about 10 minutes) because the potatoes were no longer frozen. Then after your potatoes are done (or as you’re finishing the potatoes) heat a skillet on HIGH heat. Having the heat high enough is important as you just want to quickly sear the vegetables without getting them soggy. Then toss the vegetables in for a very quick sear or until the broccoli turns bright green and NO LONGER!! I promise you don’t need longer than that.
And finish it all off with feta cheese (don’t be afraid to be generous).At Fleetwood you can get your hippie hash with a side of gyro meat. And if you’re lucky, maybe a Harbaugh sighting.
Have a good weekend everyone! And GO BLUE!
- 5 cups frozen Ore Ida hasbrowns
- 5-6 tablespoons vegetable oil
- 1 roma tomato diced
- 1/2 small onion diced
- 4 oz mushrooms diced
- 1 small head of broccoli diced
- 1/2 cup feta cheese crumbled (to taste)
- Salt and pepper to taste
- Break apart frozen hasbrowns in a large mixing bowl (you may need to use a wooden spoon to break the potatoes apart). Season with a little salt and pepper.
- Heat 2 tablespoons of oil in 10 inch skillet over medium-low heat. Add hashbrowns and press evenly onto pan. Set timer for 20 minutes. Check potatoes periodically for browning.
- When they appear golden on the bottom, slide a spatula carefully under the hashbrowns to loosen, but leave them in the pan.
- Turn off heat and place a plate over the hashbrowns. With oven mits on, carefully hold the plate in place and invert the skillet. The hashbrowns should fall easily out of the skillet and onto the plate.
- Pour 2 more tablespoons of oil into the skillet. Turn heat up to medium.
- Gently slide the potatoes back into the pan and cook for 10 more minutes.
- Again, carefully invert skillet onto plate to turn hashbrowns out of skillet onto plate for serving.
- Using same skillet, turn heat up heat to high and add 1-2 tablespoons vegetable oil. When oil comes to temperature add vegetables. Season lightly with salt and pepper. Stirring constantly, sear quickly until broccoli turns bright green- about 1-2 minutes.
- Top potatoes with the vegetables.
- Sprinkle with feta cheese.