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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Hash Browns with Fresh Chives

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Hash Browns with Fresh Chives Empty Hash Browns with Fresh Chives

    Post by Lobo Fri 08 Jan 2016, 8:35 pm

    Hash Browns with Fresh Chives Img47l
    Hash Browns with Fresh Chives
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    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Servings: 8
    Made with shredded potatoes, these hash browns cook up nice and crispy on a nonstick griddle. A handful of fresh chives adds bright herbal flavor. If you’d like, add some grated yellow onion along with the salt and pepper. Serve alongside your favorite egg dish, such as our Eggs Florentine with Savory Waffles.






    • 184

    Ingredients:


    • 2 1/2 lb. boiling potatoes, unpeeled, quartered
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. unsalted butter
    • 2 Tbs. vegetable oil
    • 2 Tbs. finely chopped fresh chives or flat-leaf
        parsley

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    Directions:

    Place the potatoes in a saucepan with lightly salted cold water to cover and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until barely tender when pierced with a fork, no more than 5 minutes. Drain well and set aside until cool enough to handle. Shred the potatoes on the large holes of a box grater/shredder held over a bowl. Toss lightly with a little salt and pepper.

    On a nonstick griddle over medium heat, melt the butter with the vegetable oil. When the butter melts and begins to foam, spread it and the oil evenly over the surface of the griddle and place the shredded potatoes on top. Using the back of a spatula, gently press down on the potatoes to form a compact, even mass 1 to 1 1/2 inches thick. Do not be concerned if the edges are uneven. Fry until the underside is browned and crusty, about 5 minutes. Using the spatula, turn the cake over, in sections, if necessary. Continue frying until browned and crusty on the other side, 4 to 5 minutes more.

    Transfer the potatoes to a warmed serving platter or individual plates and garnish with the chives. Serve immediately. Serves 6 to 8.


    Adapted from Williams-Sonoma Kitchen Library Series, Breakfasts & Brunches, by Norman Kolpas (Time-Life Books, 1997).

      Current date/time is Thu 28 Mar 2024, 9:47 am