ATLANTA, Georgia, October 19, 2007
It took me three tries, but I’ve perfected the from-scratch-in-ten-minutes-while-my-roommate-showers hash browns.
Russet potatoes are peeled and shredded directly into a pan of hot oil and butter; the bottom layer crisping while the additional layers of potato remain moist. Garlic and corn are scattered around the perimeter of the pan in intervals, to give varying degrees of roastedness to the kernels. Don’t stir, but shake the pan to ensure the potato mass is throughly lubricated on the bottom.
Meanwhile, scrambled eggs – eggs, a pinch of salt, join another pan with melted butter and oil. I’ve learned the secret – beat the eggs as you pour ‘em into the pan, and then, once the bottom layer has set slightly, a figure 8 stir to break up the forms, and then turning off the heat; covering the eggs with another pan to set ‘em high and fluffy.
The hashbrowns, once golden on one side, get flipped and broken up into smaller chunks. I watch for lumps of uncooked potatoes, spreading ‘em out.
Then, walla, once it’s done, it’s to a bowl, to get chopped with some chives, for both hash and eggs.
And, oh yeah, you know that’s homemade bread on that bowl.
I love this.
I think I’m gonna set up a light diffuser to get these shots down; the Canon Powershot TX1 is not great in low light.
####ATL: Want the itinerant chef to come cook in your home? Lemme know!