Hashed brown potatoes were a popular breakfast dish in New York City in the 1890’s and were served in the finest hotels. And how about serving them from your kitchen?
Ingredients:
Potatoes, grated, 3.
Egg, 1 nos, beaten.
All-purpose flour, 4 tbsp.
Cheese, grated, 4 tbsp.
Coriander, chopped, 1 tbsp.
Red chili powder, ½ tsp.
Black pepper, ¼ tsp.
Onion, chopped, 1 whole.
Garlic, grated, 1tsp.
Salt, to taste.
Method:
Rinse the grated potatoes in ice cold water, then strain and squeeze out all the excess water. Then transfer to a bowl.
Add the rest of the ingredients and mix well with the help of a spoon.
Take a non-stick pan, put one ladle full of the mixture on it. Spread and shape it as desired. Cook well from both sides, covering if necessary and reducing the heat, depending on the thickness.
Your spicy hash browns are ready to be relished.
Note:
You can use cheese of your own choice. I have used mozzarella but you can use Parmesan as well.
I’m trying to post regularly, yet again, and want to try documenting the stuff we do in the kitchen. It helps to have something to refer to.
It’s Saturday and this is breakfast in bed for the girls.
When we spend more time eating from a platter with multiple ingredients designed to be eaten together and to complement each other, we take more care in choosing what we put in the platter and then have to contemplate nearly every bite. This results in slower eating, more conversations, more time spent together, smaller portions and ultimately, greater satisfaction.
Indu is a small eater and the smaller platter is hers, though even this is stretching it a bit.
The eggs were slowly cooked so the whites wouldn’t crisp up, which none of us like, potatoes were boiled and then grilled with the tomatoes in a grill-pan, broccoli florets blanched, broccoli stem trimmed and the tender portion chopped, cucumber sliced and a spoonful of olives to go with the potatoes.
A spoonful of spicy spring onion jam spread on a burger bun brought in a burst of flavour and was the central point of the platter. Freshly squeezed and chilled orange juice to wash it all down.
Altogether, simple to put together, interactive and easy to eat, all altogether satisfying. We realised later there was no meat on the platter and that’s a good thing. We’re trying to reduce our consumption of meats and such meals help.
Ingredients:
Broccoli, florets, blanched
Broccoli, stem, trimmed and chopped
Olives, bottled
Potatoes, boiled, sliced and grilled
Tomatoes, halved and grilled
Eggs, very slowly fried and drained
Cucumber, peeled, trimmed and sliced
Oranged, juiced, with pulp
Jam
3 Spring onions, chopped
1 tsp Garlic powder
1 tbsp Balsamic reduction
1 tbsp Olive oil
Salt and pepper
Burger bun halves
Method:
Jam: Put all jam ingredients in a pan and cook to a soft mush.
