Tuesday, May 10, 2011

Hash Browns

500g waxy potatoes
4 tbsp vegetable oil
2 tbsp butter
salt and pepper

Cook potatoes in a pan of lightly salted, boiling water for 10 minutes. Drain and let cool.
When the potatoes are cool enough to handle, grate them with a coarse grater and add salt and pepper.
Divide the potato mixture into 8 equal portions of equal size and shape into flattened rectangles with your hands.
Heat the oil and butter in a skillet and cook the hash browns, in batches, over low heat for about 4-5 minutes on each side, until crisp and golden brown.
Transfer the hash browns to a serving plate and serve immediately.

Tip of the day: While cooking smelly foods, soak a cloth towel and let it dry in the cooking area. It will absorb the smell of cooking and keep the room fresh!

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