![]() My family calls these latke's or potato pancakes, its a base recipe that is fantastic. Can change these up as either hashbrowns or nests by adding in garlic, sauteed red bell ppr, mustard, cayenne or red ppr flakes, - And with one reviewer's idea of using sweet potatoes along with sweet spices, I'm wondering about making SWEET POTATO NESTS!. Hopefully I remember to let you know if they do. The options are probably endless (just an egg, egg and spinach topped with seasoned ricotta, BBQ sc and cheese, eggs-spinach-kielbasa, etc., etc., etc.,). I PLAN TO USE THESE FOR HASHBROWN 'NESTS' FOR EGGS, OR ETC. I was pressed for time, so I sort of accidentally left out the eggs, but they were still wonderful. Then I spun them babies dry! Easy as could be! I had to dump the water out of the bowl of the spinner a couple of times while spinning dry, but that was so much easier than trying to dry them with paper towels, cheese cloth, and/or etc. When I was done grating the potatoes, I simply dumped the water and potatoes through the strainer portion of the salad spinner. and yes, I was another 'failure' in the hashbrown department, until now! (and I wouldn't buy the ones with hydrogenated oils from the store - so we've only been eating fried potatoes, still good, but this is a great option) TIP: I put the grated potatoes into water that I had run into the bowl of my salad spinner. ![]() Yum! Made these tonight (sans onion - due to family preferences) and THIS recipe is already in my cookbook! Thanks Emily. They will be crispy on the outside, and soft on the inside. You might want to sprinkle some finely grated cheddar or harvarti cheese over the top. Cook the hash browns until the outer surface is crispy, but not burned (about 5 minutes per side). Preheat a skillet over medium-high heat, and then use the mister to spray the surface of the pan, and finally add a half tablespoon of sweet butter. Now, get the hash browns ready for cooking. Fill the mister with the oil (a mister is like a refillable spray bottle). Grape seed oil will not impart any additional flavor to the dish, and it has a high smoke point. Then pick up a bottle of grape seed oil (make sure it's unflavored). Go to a local cooking store, and purchase an oil mister. If you're looking for a way to reduce the oil, here's a trick. You might place the shredded potatoes in the middle of a clean tea towel, or cheesecloth, form into a small pouch, and squeeze. Where the recipe calls for squeezing the liquid out of the shredded potatoes. Here's a few ideas of playing around with an already excellent recipe. Commercial pre-shredded potatoes are treated with acid to keep them from turning black.Isn't it great when you can create something in the kitchen using simple ingredients. They will turn black and no one will want to eat your waffles. If you're shredding fresh potatoes, don't do it the night before to save time. My new favorite way to dry shredded potatoes is to spin them in the salad spinner as fast as they will go. The osmotic pressure will draw water out of the potato shreds (especially fresh ones) and make a watery mess. Spread the potatoes around on the iron, they won't flow like regular waffle batter. Pre-shredded potatoes are almost always russets because they fry up the best. Red or white potatoes have too much water and not enough starch for this recipe and will make soggy hashbrowns. Adding the potatoes while it's too cold increases the chances it will stick to the iron. If a water droplet doesn't sizzle on contact it's not hot enough. If your iron doesn't get very hot, you can still make the waffles and then broil them until crispy. If it doesn't cook a regular waffle in less than 3 minutes, It probably won't get hot enough to make a crispy outside on these waffles. ![]() After making these for a few years, I have some more tips for getting them to turn out best. Hi, thank you all for the nice reviews, I'm glad you've enjoyed my recipe.
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