German-Style Roasted Hash Browns Homemade |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
This is a terrific accompaniment to any meal - we especially like it with beef. If you like, to save time, you can fry potatoes a little ahead of time and store them covered. Then when you're ready to make dinner, you can finish cooking them. Ingredients:
5 large idaho potatoes |
vegetable oil, for frying |
1 1/2 cups onions, chopped |
1/2 teaspoon paprika |
1/4 teaspoon salt |
6 tablespoons butter |
white pepper |
Directions:
1. Peel and slice potatoes into 1/2-inch strips. Place the strips in a bowl of cold water as they are cut to prevent them from getting brown.
2. Drain and pat the potato strips dry. Pour oil to a depth of 3/4 inch into a large, heavy cast-iron skillet and heat until close to boiling. Divide potatoes into 3 batches and fry each batch separately; each batch should take about 10 minutes. Remove potatoes with slotted spoon or strainer and drain on paper towels. When potatoes have cooled, cut strips into 1/4-inch dice.
3. Preheat the oven to 400 degrees F. Heat 2 tablespoons of oil in a clean heavy skillet. When the oil is hot and begins to sizzle, add the chopped onions, paprika and salt. Saute over medium-high heat for 6-8 minutes, or until the onions start to soften and brown.
4. Melt the butter in a large ovenproof pan or skillet. Add the potatoes and onions, and mix together well. Saute over medium-high heat until browned and then season with salt and pepper. Transfer the pan to the oven and roast 10-15 minutes, until crisp.
|
|