I had a brief email exchange a few days ago with Larry over at Big Dude’s Eclectic Ramblings about making homemade hash brown potatoes. I blame his sense of disinterest and the inconclusive outcome on the fact that I caught him on a morning he was distracted by the task of tearing his house apart to find horseradish for a Cajun Bloody Mary. Larry, I’d have to admit, I agree with your priorities in this case.
Anyway, it all started with a reference in one of his posts about Waffle House hash browns, which in my humble opinion are are about the best on earth. Then it led to a mutual agreement that it would be great to learn how to make them as good as Waffle House turns out. Wouldn’t it be fun to have hash browns “all the way” (aka scattered, smothered, covered, chunked, diced, topped, peppered and capped) at home?
When my friend Karen posted this on her blog over at Savory Kitchen, Eat, Drink and Wash Up, I couldn’t get to the kitchen fast enough to make it. Italian sausage and fingerling potatoes in a flavorful broth…simply delicious.
It seems like this year’s Colorado harvest of tiny fingerling and new potatoes have given us some of the sweetest and most flavorful I can remember. I’m smug to announce that I have a refrigerator crisper drawer full of these little gems. Thanks to two trips out to Brighton to Pete Palombo’s vegetable farm this Fall.
Mulligatawny is a curry flavored soup of Anglo-Indian origin. Some Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, (Thank you Wikipedia).
Last November, our company opened up a new branch location in Castle Pines, which is just south of Denver. To celebrate the expansion we threw a little mid-day open house party complete with an impressive array of food and beverage.
On the buffet, I noticed an inviting bowl of salsa sitting sitting next to a big bowl of tortilla chips. Bright, fresh, colorful and chunky I raced for a chip to scoop up a bite. Just as I thought…fabulous. I sought out host, Sandra, to ask her the brand and where to purchase it. To my delight she replied that it was her own recipe and she had made it herself. And best of all, she shared the recipe with me.