Recent Posts
-
Admin
Feb
25
Crisp, carefree hash browns
February 25, 2007 | 5 Comments
Saturday brunches in our home, after a stint at the gym, are often hash browns with egg white omelets.
J’s mastered the hash brown, and his version is crunchy, low-fat, and kicked up many notches with Indian spices.
Now, some of you may be looking at the picture and wondering if that’s what hash browns really look like. There are unresolved debates about whether they own ought to be loose and shredded, or compressed into a cake, the way they serve it at McDonalds.
When we transform them into cakes as described here, we call them rosti.
We prefer our hash browns loose and shredded ‘cos it’s easier that way. Morever, because it is spread out over a larger surface area, it results in a crunchier end result with almost no fat.
RECIPE
Hash browns
(Serve 2 or 3)
Hardware
1 oven
1 stove
1 metal pan (preferably stainless steel)
Software
A perfectly baked russet potato. Russets are the ugly big potatoes from Idaho. They have the least moisture content of all the varieties.
1 tsp oil
salt (or Mrs.Dash salt-free lemon pepper seasoning)
spices (J always likes cayenne powder and cumin seeds. Occasionally, garlic, dried oregano, fresh rosemary)
Modus Operandi
Friday night:
Go to pantry, scour potato basket. The ones threatening to sprout and breed need to be dealt with right away. Scrub, wash and dry them.
Find a way to dehydrate them. Some invest in potato ricers. Others shred them and wring the juices out with paper towels.
J simply takes his victims (often two or three) to the oven, opens the door, and places them directly on the middle rack. He shuts the door, turns on the oven to 500F, and sets the timer to sixty minutes. When the timer beeps, he has the perfect baked potatoes.
He lets the spuds cool down a bit, wraps them in foil and puts them in the refrigerator to chill and dry out even further overnight.
Saturday morning:
1. Skin the baked potato (or don’t), and shred it using the biggest holes in the grater.
2. Heat a pan on medium with a tsp of oil, add 1 tsp. cumin seeds. After a few seconds, add the shredded potato and spices, spread them out by shaking the pan.
3. After a few minutes, shake, toss, do a little jig, or whatever it takes to turn the potato shreds and cook them evenly all over. If you use a spatula, be gentle.
4. When they are nice and golden all over, they’re done.
You’re still considering going to your local diner for hash browns? Think again. Here’s how a large (128 gram) portion of hash browns at Burger King compares to our portion of the same size.
Our entry for Jihva for Potato, hosted by Vaishali of Happy Burp.
More Hash Brown fundas.
Filed Under: BAKED-POTATO, hash-browns, Idaho-potato, Potato, vegan recipes, vegetarian recipes
|
5 Comments
Bee, I’m sold! What a delicious recipe…those hash browns look just perfect for a lazy weekend brunch.
Mmmm Mmmm good. These hash browns are yummylicious
Haaaaaaaaaash brownsssssssssss!! Oh, thanks so much….this is quite a healthy one , i need not feel guilty rt
Shn
Bee,
That’s phenomenal. BTW, how did you measure the nutriotion content in our version hash browns?
Very well presented.. and I will try this out this weekend.
Thanks for sharing such a useful recipe.
Cheers,
Mythili
you can get nutrition label info for pretty much any single ingredient at nutritiondata.com. After that it is a matter of what you put in your recipe and doing some simple math. –Jai
That’s a very good/healthy recipe and I love what you have done with the comparison and nutrition table.