All posts tagged: Potatoes

Creamy Hash Browns

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Happy New Year Friends!  Am just finishing up a lovely break of 10 days off before returning to work tomorrow.  Breakfast had to be special this morning so I made a batch of Creamy Hash Browns.  You start with fresh shredded potatoes in a pan on the stove and finish in the oven.  Add whatever spices/herbs you like – I used fresh parsley and chives as I now have an herb garden in my kitchen and these herbs were plentiful.  To finish this dish you add a baked egg and small spoonful of black caviar.  A great way to start 2016! Ingredients: 2 russet potatoes, shredded 2 whole eggs 3 Tbl heavy cream 1 Tbl chopped chives 1 Tbl chopped parsley 1/2 tsp black caviar Paprika Kosher Salt Method: Shred the potatoes or use packaged shredded hash browns from the store (usually found near the eggs.)  Add potatoes to a bowl and add cream, chives, pinch of salt, parsley.  Mix and pour into a non-stick pan.  Brown on one side, flip and brown the other …

Crispy Hash Browns

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  Hash browns are simple to make, but sometimes they are nice and crispy on the outside and soft on the inside, and other times not so much.   If you always want your hash browns crispy like those you get at your favorite pancake house, or the local diner, then you need to prep therm just like they do, and remove the moisture from your potatoes before you start to fry them.  It’s as simple as that – no mystery, just an extra step you may or may not be used to doing.

Lyonnaise Potatoes

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Lyonnaise Potatoes is a french dish of pan-fried potatoes, that originated around 1845 in the city of Lyon, which is located in a region called Rhone-Alpes in France.   In French, a la lyonnaise means the dish contains onions – think I originally learned how to make this dish watching Julia Child on TV way back when.  A lot of recipes suggest blanching or par-boiling the potatoes in advance of the pan-frying to help expedite the cooking of the potatoes.   I eliminate that step as I think it makes the potatoes too soft or mushy, and I definitely like this dish to be crispy!