Recipe of the Week
Delicious Hash Browns
October 11, 2012
This dish is an essential element to any brunch. It is also the base for the best “Corned Beef Hash” that you have ever tasted.
The garlic and rosemary give it a grown up taste. Be sure to make plenty ….. I find that it disappears very quickly!
*3 large baking potatoes
* ½ cup chopped sweet onion
* ½ cup chopped banana or Anaheim peppers
*1 clove garlic minced
*1 Tablespoons fresh chopped rosemary
*2 Tablespoons butter
*2 Tablespoons EVOO
*Kosher salt to taste
*Cracked black pepper to taste
Fill a large mixing bowl half way with cold water. Peel and cut the potatoes into 1 inch cubes. It is important to have all the potato pieces the same size so that they cook evenly. Place the cubes immediately in the water to prevent oxidization.
Rinse the potatoes several times to remove as much of the starch as possible. Place them in a large cooking pot and cover them with cold water.
Bring the potatoes to a boil and cook for approximately three minutes. The potatoes should not be completely cooked at this point.
Spread the potatoes in a single layer on a baking sheet. Season with salt and pepper to taste. Allow the potatoes to cool to room temperature before proceeding to the next step.
Heat the butter and EVOO over medium high heat in a large frying pan. Without overcrowding the pan, add the potatoes in a single layer.
Allow them to fry until the bottoms are beautifully caramelized. Try not to disturb them during the cooking process. Moving the potatoes around while cooking will cause them to steam rather that brown.
Carefully turn the potatoes over and continue cooking until almost done.
Add the onions and peppers to the pan 5 minutes before the potatoes are finished cooking.
During the last minute, add the garlic and rosemary to the pan.
When the potatoes are finished, remove the mixture from the pan and drain on paper towels.
Taste and if necessary, season again with salt and pepper.