Wednesday, June 24, 2009

Henry’s Famous Hash Browns (With fresh chives and fresh thyme)

4 tbsp. extra virgin olive oil
3 potatoes, peeled and grated
6 sprigs of fresh thyme, rinsed and stems removed (Use 1/2 tsp powdered if fresh is not available)
¼ cup finely chopped fresh chives (green onions will do in a pinch)
1/3 tsp salt (or to taste)
Fresh chive stalks and thyme branch for garnish (optional)

Place olive oil in a large nonstick skillet. Heat over medium heat.

Mix all ingredients except olive oil in a large bowl. Place grated potato mixture in a potato ricer and use the ricer to squeeze any superfluous water out of the potatoes (This makes them crispy.). (If you don’t have a ricer, press the grated potatoes between sheets of paper towels and press to remove excess moisture).

When oil is heated to a shimmer, pour potato mixture into skillet and mash it down to a thinnish pancake using a spatula. Cook until bottom layer is browned and crispy (about 4 minutes). Turn over and cook other side until browned and crispy (about 3 minutes). Place onto warmed plate or platter and serve garnished with sprigs of fresh thyme and chives tied together with a knotted chive leaf.

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