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Saturday, March 07, 2009

Hash Browns


INGREDIENTS
potatoes (one large per pancake)
salt and pepper
grated rennetless cheese (mozzarella or favorite)
minced fresh ginger root (opt)
chopped chilies (opt)
melted ghee for frying
lemon juice (opt)

DIRECTIONS:
1. Grate the potatoes. Add salt and pepper and other suggestions, as desired.

2. Add a generous tablespoon of ghee to a griddle and heat until smoking hot. Spread on the grated potato as thinly as possible. Then drizzle a teaspoon or two of melted ghee over the layer of potato, especially where there are any holes, so that more ghee goes to the other side. Fry on high heat until the edges start to brown.



2. Loosen and lift to check underneath the pattie. If it is browning nicely flip it over. This shouldn't be difficult; if the potato is browned nicely, it will all hold together. Drizzle on a little more ghee now - another teaspoon or so, and lower the heat to medium to allow the other side to cook more slowly and thus ensure the center is cooked.

3. Add cheese and chilies as desired onto half the pattie.


4. Fold the pattie in half over the cheese and chilies and continue to flip side to side if not quite as brown as you like.

MORE VARIATIONS- Hash browns are also good plain or with only cheese.
Here's some more favorites:
chopped wilted spinach and cheese
thinly sliced tomatoes and cheese
grated bell pepper and cheese
or a combination of the above

It is helpful to add another layer of cheese over any layer of vegetable added in between, to ensure the two halves stick together nicely.
Here's a variation with Italian seasonings and pizza toppings inside: