Lacy Crisp German-Style Hash Browns |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
My recipe for a potato latke. Ingredients:
3 medium peeled russet potatoes (blemish-free) |
1 tablespoon grated white onion |
1 teaspoon chopped fresh parsley |
1/2 teaspoon fresh lemon juice |
1/4 teaspoon coarse salt |
1 dash white pepper |
1 pinch freshly grated nutmeg |
butter, for frying |
Directions:
1. PEEL 3 medium russet potatoes.
2. GRATE potatoes using a medium grate on a hand-held grater, or use a food processor with a grate attachment.
3. SQUEEZE out excess water (but not too much); TOSS potatoes with 1/2 teaspoon fresh lemon juice.
4. ADD grated potatoes, 1 tablespoon grated white onion, 1 teaspoon chopped fresh parsley, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon coarse salt (Kosher salt), 1 dash ground white pepper, 1 pinch freshly nutmeg; COMBINE potatoes with ingredients until well-combined.
5. HEAT enough butter in a on-stick skillet to fry potatoes, over moderate heat.
6. ADD desired amount of potato mixture into skillet with melted butter, forming into a patty shape without pressing too hard, using a spatula.
7. FRY potatoes slowly until golden and crisped on one side; TURN hash browns carefully with spatula: CONTINUE to fry until golden and crisped.
8. PLACE cooked hash browns on a plate with absorbent paper, covering to keep warm until served.
9. SERVE hash browns as they are, or add a sprinkle of salt or other seasoning if desired, or with ketchup and/or sour cream (my German friend serves hers with sour cream - but the closest I had for my photo was creamed horseradish!).
10. ENJOY hash browns as a breakfast or dinner side dish.
|
|