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2011-06-09 digital edition

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2011-06-09 / General Stories

From the Chef’s Corner

by Chef Deedle

Country Style Hash Browns

My wife enjoys fixing breakfast on the weekends. We often have hash browns with the meal. She likes using gold potatoes because they have enough starch to stand up as cubes when frying. Plus, they look and taste great.

Country-Style Hash Browns
1 TBsp peanut oil
1 TBsp unsalted butter
1 lb. russet or gold potatoes, peeled, ½-inch diced, soaked,
rinsed and dried
Salt and pepper to taste




Heat oil in a 10-inch, sloped-sided, uncoated, stainless steel skillet, if possible. It’s an ideal pan to use. Not only does it hold a pound of potatoes without overcrowding, it also facilitates pressing and inverting the potato cake. Non-stick pans work but can leave something to be desired in the browning department. Add butter and swirl in skillet to keep from burning.

Add potatoes when butter is no longer foamy and cook (without stirring) until golden brown on edges, 8-10 minutes. Stir has browns and cook until golden-brown, 8-10 minutes more, stirring occasionally to brown most sides, season with salt and pepper. Very tasty!

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