Shredded Hash Browns
Well the weekend has arrived again. With each and every hour we are closer and closer to Spring. The first day of Spring has arrived but we need it to stay. No more of these cooler days eh Mother Nature!!!!I hope you have had the opportunity to sleep in and relax on this gorgeous weekend. The weekend brings me the opportunity to undulge in heartier fare which we are able to savour over a leisurely breakfast. Crank the tunes and start your weekend off right!!! After a few stretches and a hot cup of tea I am ready for the day. It will be busy running from bridal shop to bridal shop with friends looking for that perfect dress! No I am not the one getting married. Do I have friends whose children are old enough to get married? I'm afraid the test of time agrees with that.
For those of you who follow this blog you will know my love of "all things potato". Hash browns are a staple breakfast food at diners in North America, where they are often fried up on a large griddle. Many North Americans associate hash browns with breakfast food, although they may be eaten at other times of the day as well. Wharever turns your crank!
Depending on where you live would depend on what you would expect to accompany your bacon and eggs in the morning...or afternoon. I tend to associate hash browns with shredded potatoes. Other people think of hash browns as cubes of potatoes which to me are home fries or country fried potatoes. They are certainly not the only way to serve up this comforting dish.Some people make hash browns from uncooked potato, some parboil them. No matter what you are expecting these hash browns from Canadian Living magazine are one version of this classic. These are the ultimate in my books if you enjoy shredded hash browns. I have been searching out a way to emmulate the hashbrowns at a local breakfast hangout and I can finally stop my search. These are divine!!!!!!! They are time consuming to make for something so simple and homey, but if you plan ahead you can start the night before.
Hash browns are the dish that turns a simple breakfast into a hearty breakfast. Cereal is fine for a quick start to my usual mornings, and eggs and toast are great, but, when you add hash browns to the mix, breakfast becomes a real sit-down meal and one that will stick with you all the way until lunch. This is perfect to start my day of dress hunting before we head to The Wedding Cafe. Yes there is a restaurant devoted to planning weddings.
For such a simple dish there a few key instructions to create the perfect hash browns.
1) Hash browns can be made with any potato but are best when made with a high-starch potato, such as a Russet potato.
2) Hash browns crisp best when made in a cast iron skillet. To make hash browns, you’ll want a medium to medium- high heat. Too high and the potatoes will burn. Too low and the potatoes will soak up the oil or butter and not crisp.
3) An option would be to add chopped fresh onion to the pan, chopped bell peppers, shredded zucchini, carrot or sweet potato, garlic and fresh herbs, to really add a lot of flavour to this delicious dish. Keep in mind that some of these ingredients have a higher water content so your hash browns will not be as crispy as my might like.
4) The key to perfectly done, crispy hash browns is all tied up in the flip. Hash browns should be flipped only once, and then only after about six to eight minutes. Generally six to eight minutes of patience per side makes for a perfectly crispy hash brown. Do not flip until the potatoes are golden and crispy. If the potatoes are turning crispy or beginning to burn before the six-minute time frame, you’ll know your heat is a little too high
The TRICK... to add 1/4 cup of cream or 1/2 and half to the cooked hashbrowns and allow them to sit for a while. After that you cook them again. These make a large batch so you can even refrigertae them after adding the cream and cook them up the next day of whenver you are ready. Make sure to let them rest for a minimum of at least 1 hour.
**Shredded Hash Browns**
4 baking potatoes, (about 2 lb/1 kg total), peeled
1/4 cup(50 mL) butter
1 large onion, thinly sliced
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) pepper
1/4 cup(50 mL) whipping cream
In saucepan of boiling salted water, cook potatoes until slightly softened, about 10 minutes. Drain and refrigerate until cold, about 2 hours, or for up to 24 hours. Coarsely shred. Set aside.
In extra-large nonstick skillet, melt butter over medium heat; fry onion until softened, about 5 minutes.
Stir in potatoes, salt and pepper; cook, stirring a few times, until crisp and golden, about 12 minutes.
Drizzle in cream; cook until absorbed, about 2 minutes. Remove from heat; let stand for at least 1 hour or for up to 3 hours.
Fry again over medium heat, turning a few times, until crispy and browned, about 2 minutes. (I use small portions and create loose cakes)
Who new something so sumoke could be so delicious!!!!
You may also enjoy...
Windowpane Potato Chips
Aglaia Kremezi's Greek Lemon and Oregano Potatoes
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