Saturday, September 8, 2012

Hash browns

This tasted as good as I've ever had at a restaurant.  I admit, I wanted to put salt on it because that's how I remember it.  I could have put a little on, but I don't want to get attached to it again.   Maybe a little lemon zest would work as well.  Or I could try celery in it.

The ingredients are some vegetables, herbs and potato.   It doesn't matter too much what, or how much.  The method probably matters more.  I used an already-baked potato (cold in the fridge), and non-stick pan.  I started by cooking the onions and mushrooms with no water (or oil).  The liquid from the mushrooms provides plenty of moisture.  Then I added green pepper.  I chopped the potato, and added fresh herbs from the garden:  chives, rosemary, and parsley.  The rosemary is a great addition.  Otherwise, you can do any variety of dried or fresh herbs.  Yesterday I used a pasta sprinkle which consists of basil, oregano, garlic and thyme.  Penzey's mural of flavors would probably be great too and the lemon peel (and citric acid?) in it is reminiscent of salt.

1 comment:

Anonymous said...

Penzey's Sunny Spain (saltfree) might be good too.

I tried some on some pretty boring leftover wax beans, and it really perked them up too.