Tuesday, March 19, 2013
4 russet potatoes - peeled
3 TBSP fresh chives - chopped
salt and pepper
3 TBSP olive oil
Start by shredding the potatoes using either a grater or food processor. Place all the potato shreds in ice water and let soak 10 minutes. Rinse well and repeat. Finally give another good rinse and let drain. After it's done draining, dry in batches on paper towels. This process may seem tedious but it's necessary to remove all the starch and excess water that makes hash browns grey and gooey.
In a bowl combine the potatoes, chives and salt and pepper. I used a fairly good amount of seasoning.
In a medium non-stick skillet, heat oil over medium heat. Add the potato mixture and press into the pan to form one even, flat pancake. Cook for 10 to 15 minutes until golden brown. Carefully slide pancake onto a large plate or platter; invert onto a second greased platter/plate and slide back into the pan. Continue to cook until the underside is evenly browned; 10-15 minutes more. Slice into wedges before serving.
**This process seemed a little involved to me. I suggest just tossing it all in a pan and flip it around occasionally while breaking it up into more manageable pieces. Then serve like regular hash browns. It would be much less time consuming and still taste great.