Good Morning America Recipes

Emeril's Potato Hash

Emeril Lagasse's 'Breakfast in Bed' Contest

GMA Recipes Brunch
Difficulty: Easy
Cook Time: min

When her best friend lost her long battle with cancer, Judy Byrwa did something that many people couldn't even fathom. She dropped her entire life to keep a promise she made years earlier.

Byrwa, who had been working for a national political committee in Washington, D.C., dropped everything when her friend Sally Rich died. She moved to Michigan so she could raise her friend's twin girls in their hometown.

Everyone who knew Byrwa was moved by her decision to change her life when Rich died 12 years ago. Suzanne Kelley, one of Byrwa's closest friends from Washington, immediately thought of Byrwa when she heard about Good Morning America's "Breakfast in Bed" contest with Emeril Lagasse.

Lagasse completely surprised Byrwa when he showed up at her Dearborn, Mich., home Friday morning with the twins, Karma Garavaglia and Karina Knighten.

Lagasse served Byrwa, her friends and the twins with a very special breakfast.

If you want to make your special someone a breakfast in bed, just like Lagasse, see the recipes he used for Byrwa's amazing breakfast. You'll find his recipe for Potato Hash below.


  • 2 large baking potatoes (like russets - about 2 pounds), scrubbed
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1/2 cup yellow onions, diced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon Emeril's Original Essence
  • 1/4 teaspoon fresh thyme, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Cooking Directions

    Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.

    Heat the oil and melt the butter in a medium skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden. Remove from the pan and serve hot.

    Recipe courtesy of Chef Emeril Lagasse, copyright 2004

    Recipe Summary

    Main Ingredients: potatoes, onion, garlic

    Course: Breakfast, Brunch, Side Dish, Starch, Vegetable

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