Tuesday, July 7, 2009

Hash browns

Potatoes. Fried, baked ,boiled or mashed. Need I say more? Who doesn't love them. There are a few things that are quite as life saviours sometimes as potatoes, eggs and pasta! Always handy, easy and never disappoint even the most novice cook. You can't possibly go wrong in a recipe that uses nothing but potatoes. With a dash of butter! (Why am I hungry again?).
So a quick and easy dish that you could have for breakfast, or sometimes as a side, or just a snack is a Hash brown. The crispier the better. A nice starchy potato like a russet works best in a dish like this. So here is the recipe.

Peel about half a kilo (1 lb) of potatoes. Grate them, and press out the moisture either using paper towels, or a potato ricer or just squeeze between your palms. This is important as it will give you a hash brown that is crispy, not mushy. Although mushy hashbrowns are also yummy!

Heat up some oil in a pan. Now you can either layer some of the grated potato directly, or add some spice/flavour if you like. I put some cumin seeds, and then added the potatoes. Press them a bit so it all comes together. Make a thin layer so it cooks evenly. Sprinkle some salt and pepper. When it is slightly golden brown - turn and cook the other side. I sprinked some dried oregano, which is entirely optional. They go great with eggs - specially a half fry/sunny side up/bulls eye..whatever you like to call it. And a strip or two of bacon. Yum yum yum! Share