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    Saturday, April 21, 2007

    The Best Hash Browns

    I am reposting this recipe, as I presented it for dinner last night and it was a wonderful meal.
    Cheap and cheerful you might say.
    My friend Lana and I went to the Takapuna Markets and I picked up some big fat Agria Potatoes,
    plus some ripe cherry tomatoes.

    So using the recipe below, (scroll down)
    I made us a dinner sized Rosti each and topped it with some Gruyere Cheese
    Over the top, a rich fresh tomato sauce
    Breakfast turned into Dinner
    How to make the Tomato Sauce
    For the extra flavour boost I used the Herbs in a tube
    They are such a good standby in your fridge.
    Particularly good when fresh herbs are not available

    Olive oil
    2 cloves garlic peeled and chopped
    10 cherry tomatoes, halved
    Sea salt and freshly ground black pepper
    Basil in a tube -1 tablespoon

    Gently heat the olive oil and add the garlic
    Saute easily, don't brown it it will become bitter
    Throw in the tomatoes
    Season with S & P
    Toss well and gently saute till starting to break up
    Set aside till serving time

    After your Rosti is cooked covered with the lovely melted cheese
    Slip onto a plate and spoon over the Tomato Sauce
    Yum

    So this version of Hash Brown is based on Rosti.
    The Swiss are famous for these wonderful potato cakes.
    This kinda of breakfast is perfect after a night out and we had a good one last night.

    There is a restaurant in Auckland famed for it’s hash browns we often go there for their Hash Browns but I have cracked the recipe no need to go out.
    The secret is to use cooked potatoes. Best cooked the day before.

    You can cook them in the microwave. Don’t peel them they are better cooked in their skins. Just prick them and for a small to medium potato about 2 minutes each potato.

    This morning I hadn’t thought ahead and had to pop them in the fridge for a quick cool down.
    You will need
    1 med potato per person
    1 tablespoons olive oil
    1 large onion per 2 people sliced
    Sea salt and freshly ground black pepper

    Extra oil about 2 tablespoons
    Gruyere Cheese grated


    Meanwhile soften sliced onions in some olive oil.
    Season with sea salt and freshly ground black pepper.

    Take out your cooled potatoes and grate on the coarse side
    See what happens to the skin. Easy peasy.

    Add the cooked onions to the potatoes and mix well.

    Add another 2 tablespoons olive oil to a pan that can go under the grill
    When the oil is hot, add the potato mix and press down in the pan, making sure it is in a cake shape.
    Turn the heat down and cook about 10 minutes until there is a golden crust.
    Shake the pan gently your hash brown should move.

    Now the next easy bit. You don’t have to flip

    Just thrown grated gruyere cheese on top and stick under a hot grill till the cheese is bubbling.

    Best served with eggs either fried or poached




    I love bacon on the side, my husband is a smoked salmon nut.
    A little of the homemade ketchup is pretty good.
    Maybe a side order of sauteed mushrooms.
    A little chopped parsley for the touch of green.

    All in all a wonderful brunch.
    If you don’t have to drive anywhere a bottle of Champagne is a perfect accompaniment.

    5 comments:

    Valli said...

    Love, love, love Roesti!!!Anything with potato is high on my list. I like the idea of cooking the potatoes the night before. I will have to try that for sure.

    So Simple said...

    Valli
    Yes it is the best we found out that little secret from the restuarant

    Anonymous said...

    Not flipping your hash browns? Blasphemy. It's stipulated in the breakfest rulebook, "all hash browns must be light to dark brown and crispy."

    Tony Rose said...

    Hi, I'm a breakfast chef and I'm definatly gonna try these at the hotel

    So Simple said...

    Glad you like them tony