Sunday, December 1, 2013

010 - Hash Browns!

Hey You. Yeah, YOU. How was your Saturday night? Did you score with a chick? Or you got beer goggles? I betcha some of you drank way too much alcohol and now having the worst hangover ever. Haha, GOOD LUCK with that!

Since, alcohol plus party equals Hangover. And hangover plus morning after equals munchies. I’m sure the best way to cure that is to eat a hearty homemade breakfast. Tell you what, I’m gonna fix you up with some good ol’ Hash Browns. This thing will feed your crispy-salty-savory cravings after a night out in town, or a night full of sad movies for all of you singles out there HAHA. (JK, I’m recently single too)

You will need a very minimal amount of ingredient. Here’s everything you need:

1 Large Potatoes. Most recipes recalls for Idaho potatoes. Since it’s hard to find it here, I always go with large Granola potato, which, also known here locally as ‘Tess’ Potato. It’s a bit pricey, but  totally worth it.

1 egg whites.

Salt and Pepper to taste.

Good amount of Cooking Oil. No preference, but I usually use regular olive oil.

Oh yeah, one more thing, you will need a grater with large hole in it. You’ll see why soon ;)

Ready? Here We Go!

Step 1 – Peel and grate your potato. ALL OF IT.

Step 2 – Soak your potato on cold water. You will see pretty soon that the water turns cloudy and murky. Kinda like a day then your loved ones let you down ain’t it? HAHA. Anyway, rinse it off, and repeat the process 3-4 more times until the water is crystal clear.

 Murky as fuck

 It's getting sunnier any minute now

Prep for Draining!

Step 3 – Completely drain your potato from moisture. Potato ricer would be a perfect tool to squeeze out every last bit of moisture out of it. But I’m pretty sure not all of you have, or worse yet, even know what a potato ricer is. Am I right? LOL. So here’s what I do; I got 2 identical bowls, line the bottom bowl with kitchen towel, spread the potato, cover it with yet another kitchen towel, and finally use the second bowl to squeeze the potato between.  Remember: dry potato equals crispy hash.

Line it up

Cover it

Step 4 – Mix in the egg whites, salt, and pepper. I always put the salt last, since salt will draw out more moisture from your mix.

Step 5 – Oil your pan and prep your stove with medium heat. We’re going to cook this on 2 stages: Medium heat to cook the potato, and High heat to crisp it.

Step 6 – Put your potato mixture in, any shape you like. Press it down to compact everything up, to ensure a dense finished product. Cook on medium heat for 4-5 minutes on each side depending on the size. Don't worry if the hash seems too fluffy now, simply press it down with a spatula to compact it.

Step 7 – After the ‘cooking’ process, it is time to crisp it all up! Turn the stove to the highest setting available! Now pay attention, these hash patties are like a baby; it needs constant care and attention. You turn your eye for a second, you’re gonna end up with a burnt hash! All you need to do now is constant flip-sizzle motion. This will take around 3 minutes, or until you see it’s nice and golden brown.

Step 8 – Plate and Eat!!

Ah, the glory of crispy potatoes in the morning, accompanied by sautéed mushroom and sunny side up. Enough to fix your hangover ain’t it?? ;)

Hope you enjoy reading this, and please give it a try!



1 comment:

  1. gw mau cobain! ntar kalo udah jadi, gw japri-in yaa hasilnya hahahaha.

    thanks giill