CULA-Confidential
Fresh hash browns
Ingredients:
Whole potatoes (one per serving)
Parsley, finely chopped (one tablespoon per serving)
Salt and pepper TT (to taste)
Clarified butter or whole butter and olive oil for frying
Use any potato, waxy or starchy.
Scrub and grate one large potato serving. Yes, leave the skins on, they add color and nutrition density.
Rinse the grated potato in warm water until the water runs clear.
Dry the grated potato in a salad spinner or wrapped in clean towels or paper towels.
When dry, toss with parsley, salt and pepper.
Drop a handful of grated potato into hot oil.
Fry until done, about four minutes per side.
Chef instructor Chris Lalonde suggested sandwiching goat cheese between two hash browns, then serving in wedges.
