Friday, May 23, 2014

Crispy Hash Browns

I think we all are very special, each one of us.

And we all deserve special treatment.

If you get it from someone, thats fine, thats great!

If not, you have to bestow that special treatment on your own-self. 

Now that thats out of the way, and I've preached a bit, lets talk food. 

So, since its the weekend, I wanted to treat myself today to something special. What could be more special than a perfect breakfast! 

Now technically, this wasn't breakfast, not even close, but who says breakfast can only be eaten in the morning?! I'm all about breaking the rules, making new ones....I like the little rebel in me. 

I made hash browns and pancakes and ate them at 4 in the evening. FYI, there was no lunch and no dinner. Btw, like the meal between breakfast and lunch is called brunch, what's the meal between lunch n dinner called- linner? dunch? Lets all remember to brainstorm on that. Meanwhile, today, lets make this...




Serves: 2

Complexity: **

Time taken: 10 mins + 30 mins prep


You'll need

2 medium sized potatoes, peeled and grated
1 tbsp onion powder
1 tsp garlic powder
salt and pepper to taste
1 tsp smoked paprika
2 tbsp flour
butter
sour cream (optional) 
Pinch of love

Method

Take 2 medium potatoes, give them a good scrub and peel them. 

Grate them in a bowl, make sure its not a fine grate, use the thicker side of the grater.




Pour cold water into the bowl and let it rest aside for 20 minutes. Meanwhile you go and change your nail polish.




When you get back to the kitchen, your bowl water will be cloudy from the starch released from the potatoes. We want all that starch gone. It makes the hash really crispy. 

Strain out the grated potatoes and look at how cloudy the water is. 




The starch settles at the bottom of the bowl. You coul very well use this to thicken up a gravy or a soup. 




Squeeze out the water of the potatoes and spread them out on a kitchen towel. Let the potatoes dry off completely. 




Transfer the dried potatoes in a bowl



Sprinkle the onion powder. You could very well grate half an onion instead of onion powder. But I just wanted to avoid the moisture that it would have added.



Next add the garlic powder



Freshly ground black pepper 



Smoked paprika comes in next. This just takes your plain ole hash brown to a whole other level.



The Salt next. Be generous with your salt. Potatoes need salt. But please don't go overboard




Your pinch of love because what would food be if you didn't add in your pinch of love. 

The plain flour.




Give it all a good toss and combine well. Don't let this sit around for too long because as soon as the salt hits the potatoes, they will start getting wet again. 



Heat a skillet on medium heat. Melt some butter, about 1 tsp of it on the pan. When the butter starts to turn golden, scoop up half the potatoes in the pan and spread them around thin. Press with the back of the spatula and make a thin layer. 



Let this cook for 5-6 minutes on a medium low heat. Don't even think of flipping it or touching it. Control your instincts to take a peek at the crisping hash. 

When you see the sides of the hash turning golden brown, thats when you flip it. Carefully please. We don't want to break the hash, atleast try not to break it. 

Flip it over and let it cook for another 4-5 minutes. 



Slide it gently off the pan into your serving plate. 

Garnish with a dollop of sour cream and fresh herbs. Serve hot. 



I had mine with pancakes which were topped with mangoes. Ofcourse! Its a no-brainer. Pancakes and hash browns, match made in heaven. Indulge! 






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