I was planning to have steaks for dinner one night, but couldn't decide on a starch. We'd already had mashed potatoes that week, and there weren't enough sweet potatoes to go around. What I really wanted was hash browns. I couldn't convince Mr. Kim Chee to run out and buy the frozen or ready-made kind, so I stubbornly decided that I would make my own.
Fancy Fanned Ratatouille, which meant I also had to find the right cutting blade.
Again, this is to help with crispness. Wet potatoes will take a lot longer to crisp up.
Why garlic powder rather than fresh? Well, garlic doesn't taste very good when it gets dark, and your potatoes will be cooking for a while. Little bits of burned garlic wouldn't be very pleasant.
Don't ask why I don't add the garlic when I stir everything together. I don't know. I've just always done it this way.
Less impressive looking, but at least I'm not being burned by hot oil.
Let your potatoes brown on the other side, and then serve them while they're hot!
Recipe: Homestyle Hash Browns
5-6 potatoes, shredded
1/2 an onion, finely diced
2 tbsp. fresh parsley, minced
1/3 c. flour
salt and pepper, to taste
1 tsp. garlic powder
oil, for frying
Rinse potatoes until water runs clear. Squeeze out excess water, and then blot dry with towels.
In a large bowl, combine potatoes, onion, parsley, flour, eggs, and salt and pepper.
Heat oil in a large nonstick pan over medium-high heat. When oil is hot, carefully add in potato mixture. Gently press down to form a large cake. Cook until golden brown.
Carefully flip over potatoes and brown the other side.
Remove from heat and serve while hot.