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Hash Brown Potatoes
Yield: 2
Hash browns are an American native. Every diner, coffee shop and truck stop in the country serves these crisp, browned potatoes with eggs. They give a fine balance and roughness to fried or scrambled eggs. Adding cream is optional; they will still be crisp but slightly moist inside.
Ingredients:
30 ml bacon fat, oil or shortening
500 ml grated potatoes, raw or cooked
salt and lots of pepper
60 ml heavy cream (optional)
Method:
1. Heat fat in large skillet. Spread potatoes in a layer, pressing down with a spatula.
2. Add salt and pepper to taste.
3. Cook over medium heat for 6-7 minutes.
4. With edge of egg lifter, cut circle of potatoes down the middle.
Turn each half over. If using cream, pour evenly over potatoes.
5. Sprinkle again with salt and pepper.
6. Cook another 6-7 minutes or until potatoes are crisp and brown on bottom.
7. Serve hot. |