We all know the saying “the way to a man’s heart is through his stomach”. Hmmm. What about women? I know for sure that this old adage applies to me very well. On lazy weekend mornings while we still recover from Gabriel’s wake up drill I would nudge Neil in bed and start fluttering my eyes at him. Then he knows. The potato monster wants her hash browns for breakfast. And not just a tiny ladies’ portion, but a humungous heap of crispy, buttered potatoes sprawling over the plate’s rim. With a groan and a moan he would pop into the shower and then go downstairs to cook our favourite breakfast. Without blinking I would eat his share too if he’s not fast enough. To complete the meal we usually have a few rashers of bacon, eggs fried in olive oil, baked beans and buttery mushrooms. A complete English breakfast. After a hard week’s work we all deserve it, don’t we?
P.S. Eating Leeds is celebrating the Year of the Potato.DK from Culinary Bazaar is having a Potato Feast. Also celebrating the Year of the Potato is Sia from Monsoon Spice with her Ode to Potato. Michelle from Culinography is hosting this month’s HomeGrown Gourmet and the theme is Breakfasts.
Potato Hash Browns
Preparation: 10 mins – Cooking: 20 mins
- 800g (1¾ lbs) floury potatoes
- 30g (1 oz) butter
- salt and pepper to taste
- Peel the potatoes, place them in boiling, salted water and cook for 5 minutes or until you can pierce them with a fork but they are still firm.
- Drain the potatoes in a sieve.
- Wait for the potatoes cool down enough to handle and grate everything. If you have a food processor, feel free to use that to save time.
- Melt the butter in a large heavy-based pan.
- When the butter starts sizzling, add the potato mixture, flatten it with a spatula and fry until the bottom side turns a gorgeous golden brown, then turn the mixture over, chunk by chunk. Season to taste.
- When the potato mixture has turned golden and crispy all over, serve immediately.
- Traditionally, hash browns are formed into patties. Not this one, just to be a bit different. It’s almost like its Swiss counterpart, Rösti.