Hash Browns : Odds and ends
Hash browns are like hamburgers made from potatoes. Usually they are served with ketchup. This recipe makes enough for 2 to 4 people.
Ingredients
two potatoes, washed
one half onion, finely chopped
plenty of cooking oil (Canola is good — see smoke point information)
Procedure
Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes.
Place a large frying pan on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.
Drain the grated potatoes and mix in chopped onions by hand.
When the oil has come up to temperature apply a large handful of potatoes to the pan and reshape into a patty that is about 1/4 in (6 mm) to 1/2 in (12 mm) thick. The thicker the patty the crispier the hash browns will be throughout.
The hash browns are ready to flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5 to 8 minutes.
The hash browns are done when the new side is brown and crispy. This should take another 3-5 minutes.
Variation
Try using rosemary instead of the onion.