Saturday, October 17, 2009

Perfect Hash Browned Potatoes

Begin with fresh potatoes, never frozen, preferably yukon gold. Shred with an old fashioned hand shredder, not a food processor, place in colander to remove liquid-pat dry with paper towel, add fresh cracked pepper and sea salt (fresh, minced herbs if desired), toss into hot pan ( just about to smoke) with a TB of olive oil, cook 4-5 minutes, turn and cook additional 5 minutes... not disturb spuds in between turns. ..serve immediately...tiny splash of malt vinegar is heavenly!

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