ye olde potatoes
July 19, 2008
Whoa dudes, sorry for being mia! I have been working and cooking and doing laundry and re-potting plants and sleeping. Today was the first day of my internship. It went well; I clipped out articles in newspapers that had to do with ACE so that they could file them and use them for annual reports, grants, funders, etc. After that I went to Brighton to pickup the produce from our CSA . We got an onion, garlic, zucchini and squash, potatoes, lettuce, basil, and carrots. Next week tomatoes and corn come…do I smell gazpacho??? Then I came home and finished up my hash browns from Nourishing Traditions. They were so tasty; greasy, flavorful and extremely satisfying. The recipe is as follows:
Hash Brown Potatoes
(serves 4)
-4 medium potatoes, washed but not peeled
-filtered water
-1/2 cup whey (if you don’t have fresh whey, you can use vinegar)
-2 tablespoons salt
-3 tablespoons butter
-3 tablespoons extra virgin olive oil
-sea salt and pepper
How to make:
Use the food processor to cut potatoes into a small julienne (I just grated them on a box grater–worked out fine) Place in a bowl with water, whey and salt. Press potatoes down so that they are entirely covered with water, cover bowl and soak overnight. Pour out water, skim off top layer of potatoes (which will have turned brown), place potatoes in a tea towel and wring out thoroughly. Melt butter and olive oil in large, heavy skillet. Place half the potatoes in the pan and press down firmly. Sprinkle with salt and pepper, cover pan and cook over medium heat about 5 minutes. Turn potatoes and cook, covered, another 5 or so minutes or until potatoes are well browned. Repeat with second batch.
I found that the recipe works best if you place the potatoes into the skillet like little patties, not as one huge pancake; they’re easier to turn when they are smaller. I ate them with creme fraiche; the smooth, nutty flavor of the creme fraiche goes really well with the salty and slightly tart flavor of the hash browns. A nice substitute for ketchup, which I can’t eat right now.
