Country Potatoes/Hashbrowns?!
Country Potatoes/Hashbrowns?
HOW DO I MAKE GOOD HASHBROWNS? I DON'T LIKE THE SHREDDED POTATO ONES. I LIKE THE REAL CHUNKS OF POTATO ONES.
Answers:
Use 1 large or 2 small potatoes per person.
Scrub and remove eyes from your favorite type of potato.
Cut into 1" cubes and boil or microwave until soft. Sauté 1 diced onion and 2 cloves minced garlic in 1-2 T butter until soft and translucent. Add potatoes and sauté for about 5 minutes. Add 1 c. mild shredded cheese, pepper and salt.
Okay here's another one of my interesting recipes, that I thought I'd share. Basically a country style hash-brown recipe with all the good stuff. Don't blame me for any clogged arteries if you try this though.
Ingredients
6-8 Washed Potatoes
4 Red Ripe Tomatoes
1 Chopped Green Pepper
1 Chopped Red Onion
1 LB Sharp Cheddar Cheese
1 LB Smoked Bacon
1 LB Smoked Sausage
1 Tablespoon All Season Salt
2 Tablespoons Cilantro Flakes
1 Small Bottle Of Cooking Oil
Directions
Quote: 1-Chop potatoes into 1/4 inch chunks and place in frying pan.
2-Fill pan with cooking oil, submerging potatoes.
3-Break Meats Into Small Pieces.
4-Add Cilantro, All Season Salt, Bacon, Sausage, Onion, Pepper Into pan.
5-Cook till potatoes are browned, and crisp.
6-Drain Oil, Place on Serving Dish, And Top With Shredded Cheese and Fresh Tomatoes
My families personal favorite!
ROASTED NEW POTATOES WITH ROSEMARY AND
GARLIC
8 red skinned potatoes, about 2 inches long, unpeeled, scrubbed
1 tbsp. fresh rosemary, chopped (1 tsp. crumbled dried)
1 tbsp. olive oil
1 tsp. salt
Freshly ground black pepper to taste
2 lg. cloves garlic, coarsely chopped
Preheat oven to 450 degrees. Cut potatoes in quarters. Place in bowl and add 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Pour 2-1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed. Place them in single layer on heavy baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, turning every 5 minutes. In small bowl, mix garlic with remaining 1/2 teaspoon oil. Add to potatoes and continue roasting for 10 to 15 minutes or until potatoes are crisp and browned and easily pierced with fork. Transfer to serving dish, season with fresh pepper and remaining 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Serves 4.
I'm afraid it requires more oil than you'd think, and a GREAT skillet.
The secret trick is to cut your potatoes small about 3/4" cubes and par boil them for about five minutes. Drain well. Saute diced onion and / or pepper for a few minutes, them stir in potatoes. NOW the trick is don't stir too much (they get mushy).
Make sure to season them, and use a turner to gently flip them to keep them from sticking. You want a sort of crispy outside, so add a little more oil as necessary.
The parboiling means you don't have to cook them as long, just try to flip them only after they've crisped up; the insides will be soft.
Enjoy!
EGGS AND POTATOES BREAKFAST
4 lg. Russet potatoes, boiled, peeled & cubed
1 lb. bacon fried crisp & crumbled
4 tbsp. butter
1/2 Bell pepper, chopped
1/2 onion, chopped
Minced garlic to taste
Salt & pepper
8 eggs, lightly beaten
1 c. grated Cheddar cheese
Melt butter in skillet. Add potatoes, onions and peppers. Brown. Add garlic. Add salt and pepper to taste. Pour beaten eggs over potatoes and cook, stirring constantly. Mix in the crumbled bacon. Sprinkle cheese over top. Place in oven or broiler until cheese is melted.
Peel and wash some fresh potatoes. Chop into small cubes. fry in bakon fat or vegetable oil with some diced onion and salt and pepper to taste.(Since you are using cubed potatoes they don't get mushy)