Today's culinary energy was funneled into a delicous Sunday brunch. It makes me think that we should make this a regular thing. Fluffly pancakes, delicious tofu scramble with mushrooms and green onions, and these crispy and subtlely spiced hash browns.INGREDIENTS
Makes 6 large hash browns
- 3 large yukon gold potatoes, peeled and grated
- 3 large yukon gold potatoes, peeled and grated
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp cumin
- pinch of cayenne
- oil for frying
METHOD
1. Mix grated potatoes and salt in a bowl. Set aside for 15 mins. Then, put in a fine mesh sieve and press to squeeze out excess water. Put back in the bowl.
2. Add spices and mix well. Heat about 1/4" of oil in a frying pan over med-hi heat.
3. Press 1/6 of the potato mixture in your hand, forming as best you can into a patty. Drop into hot oil. Lighlty press down with a spatula to flatten. You can also push any stray pieces of potato back into the patty. Fry for 3-4 mins per side, until browned and crispy.
4. Blot off excess oil and serve.
Dinner was a hearty veggie soup and these sandwiches. Simple, but tasty.
