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hash-browns recipe

Date:    Tue, 08 Feb 94 09:23:27 EST
 From:    Thomas P Collins (tcollins@magnus.acs.ohio-state.edu)
                       Hash Browns
 2 or 3 potatoes, peeled and 1/4" diced
 1 medium onion, chopped
 1/2 cup green pepper, chopped
 2 teaspoons (or more to taste) Creole seasoning mix
 3 cloves garlic, minced
 1/2 cup vegetable stock
       I stole the idea and the basic technique for this from
 Paul Prudhomme's _Fork in the Road_.  Preheat a nonstick
 skillet over high heat for three or four minutes.  Add
 potatoes, onion, green pepper and seasoning mix, stir and cook
 for five minutes until vegetables start to brown.  Pour in
 stock and add garlic.  Stir and clear bottom of skillet.  Cook
 until liquid evaporates, another eight to ten minutes.  If
 potatoes are not cooked enough, add stock a tablespoon at a
 time and continue cooking.
 From _Emeril's *New* New Orleans Cooking_.
                  Emeril's Creole Seasoning Mix
 2 1/2 Tablespoons paprika              1 Tablespoon onion powder
 2 Tablespoons salt                     1 Tablespoon cayenne pepper
 2 Tablespoons garlic powder            1 Tablespoon dried oregano
 1 Tablespoon black pepper              1 Tablespoon dried thyme
       Combine and store in an airtight jar or container.
 kwvegan vegan