Thursday, July 6, 2017

Rosie Makes Potato Hash Brown Cakes.

Rosie has her potato pancakes/hash browns down.
And they are most excellent.
I've been working on hash browns and I thought I had it when I could squish the 9" disk of grated potato in my 10-inch skillet, let it brown on one side, then do "the flip" to the other side.  A bit ostentatious, but necessary.  And if you ever need to flip a pancake, here's the key -  never hesitate.  Once you start the flip, continue the flip.  One must commit to the flip.  And yes, it's all in the wrist too, but the most important part is the commitment.  That said, I can flip a 10-inch potato cake all day long and never have one end up on the stove top.  Perfect flips.  But I wanted something more.  As in more crust.  Crunchy, crisp is always good, and the more crunch and crisp the better.  So I came up with my potato pancake/hash browns.  Little individual hash brown cakes that are perfection.  And you don't have to flip the whole pan.  Just flip 'em with a spatula.

Rosie's Potato Pancake/Hash Browns
1 large potato, grated
1 small onion, finely chopped
kosher salt
3 TB flour
2 egg whites, foamy

Grate the unpeeled potato.
Important step:  Place gratings in a towel and squeeze out as much liquid as you can.  Then squeeze it some more.  You'll be surprised at how much liquid comes out.
Place squeezed potato gratings in a bowl and mix in chopped onion until evenly combined.
Season with about 1/4 tsp kosher salt, 1/2 tsp freshly ground pepper, and 3/4 tsp oregano.
Sprinkle in flour and mix thoroughly.
Beat egg whites until nice and foamy and fold into potato mixture.  Combine evenly.

Heat a thin layer of peanut oil in large non-stick skillet until 350° - 375°.  Using hands, scoop up a small handful of potato mixture - a large golf ball size - and press into a flat disk.  Carefully slide potato cake into hot oil.  Continue adding cakes.  I use a 12-inch skillet and fry 5-6 at a time.  You don't want to crowd the pan.  That lowers the temperature of the oil and you'll get greasy, not crisp.
Take a spatula and when you slide each cake in the hot oil, press down and squish to thin the potato cake out.  Brown on one side, then turn the potato cake/hash brown over and brown on the other.  Drain on paper towels and serve.


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