I think I’ll make this Saturday

I'll bring the coffee .....

told me an old saying regarding finding a new home was to choose the right neighbors.

an ingredient. I hate bread in breakfast casseroles.

I just found out that I'm getting called back to assist a buddy in raising a crop on his land this summer as foreman. This will be a good breakfast idea for our workers, we feed them along with wages. A good breakfast and planning session every morning makes for a happy and productive set of workers.

That sort of thing never works out for me. But still, looks much better than breakfast casseroles I’ve had in the past, which seemed to have been based on tots. You can make this for me anytime.

The skillet is non-stick which helps also. Otherwise you have to make sure the potatoes are loose with a spatula before you flip. Just invert quickly into the lid and slide back into the pan.

An alternate method is just to use a spatula and flip a portion at a time. Not as uniform that way, but it works.

like a breakfast casserole and of course done in one pan. I'm fine with breakfast casseroles except for a couple PTSD-inducing soggy bread traumas.

Btw, courtesy of recommendation from Serious Eats, after squeezing moisture out of the shredded potatoes in a ricer I now microwave for a couple minutes. That eliminates fussing over getting the potatoes all cooked through, attention on the browning.

The trapped steam will cook the potatoes throughout. I do this sometimes when I use gold or reds as they take a bit longer to cook. With russets as long as I don't try and cook too much at once this isn't a problem.

mastery, and my threshold for "too much" to come out reliably good is pretty much anything beyond turning a potato into a couple patties for the two of us. They're easy to turn, so I don't need to squish them together and the centers can cook fairly quickly, with or without lid depending.

Can I simply come over to your house next time you make it? Alas, I live alone so it would be a complete waste to make so much.

I suppose I could scale down the ingredients easily enough. I'd need to purchase a small pan that can go in the oven, which wouldn't be much of a hardship. Looks like you're using an iron skillet there. The two I own are easily as large as the one pictured, just one is deeper than the other.

I'll have to take a closer look at them, because the small one would probably be perfect for a one-person version.

The ones the sell at the restaurant supply usually have silicone grips on the metal handle.

I bought mine at Target. Two seem to be the brand Green Pan, and if I'm making sense of the symbols on the back of them, don't think they should go in the oven. The other is Farberware. That's the smallest one. I could actually purchase a new small pan, buying it at one of the kitchen/restaurant supply stores in town. Heck, I need new cookie sheets while I'm at it.

The non-stick pans you typically find at restaurant supply stores are typically aluminum with metal riveted handles with a silicone cover.

That's helpful.

Used to make this for breakfast when my kids were young.