Well, they look innocent enough don’t they?
This is my second attempt to prepare Waffle House worthy homemade hash brown potatoes. For my first test last Sunday, I used my mandolin to grate the potatoes, I soaked and rinsed them before frying in my cast iron skillet. I ended up with a tiny little delicious French fries. Not the end result I was after.
For my second attempt, I used the large setting on my box grater to shred the peeled potatoes. After grating I soaked the potatoes in water for about 15 minutes, drained them, and since I don’t have a potato ricer, used my salad spinner to remove the moisture from the potatoes. It actually worked like a charm. I had a beautiful pile of what appeared to be a fully dry mound of fluffy raw potatoes shreds that were to be fried into excellence. I patted them even dryer between paper towels while the oil in my cast iron was heating.
When ready I sprinkled the shredded potatoes in the hot oil, salt and peppered and cooked until browned. Turning once, cooked on the other side until golden. I removed the potatoes to paper towels.
For the next five minutes I patted, probed and pressed trying to remove the incredible amount of grease from the potatoes. For some reason they acted as a sponge for the oil. They were still very greasy on the plate and on the palate. I was not pleased at all.
I used red potatoes as opposed to Russet because Safeway didn’t have any Russet. What’s up with that? I also used olive oil, which is what I used for the first try. Any suggestions? Do I need to go buy some Crisco?
SO, for now, it’s back to the drawing board.
The quiche? Delicious! Just a basic crustless quiche recipe using Monterey Jack, goat cheese and roasted Poblano peppers, then topped with some green chili I had in the freezer. Really good.
Homemade Hash Brown Potatoes and Southwestern Crustless Quiche … It’s What’s for Breakfast.