October 19th, 2007, 9:58 am
Roasted Corn Hashbrowns
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.
Attempt #1, Scrambled eggs on chicken chorizo hash with no lighting
Attempt #2, Jarlsberg cheese eggs with corn salsa hash
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!
Come out to Cafe 458 this weekend on Edgewood & Boulevard [map]; I’m volunteering in the kitchen and would love to cook your smiling face something delightful.
October 19th, 2007 at 10:04 am
Maybe I’ll come to ATL this weekend…
October 19th, 2007 at 1:23 pm
You should have seen the nasty scrambled eggs I made this morning. Ugh.
I just can’t compete with the master!
October 19th, 2007 at 1:30 pm
Yum! Great tips on hashbrowns and scrambled eggs!
October 20th, 2007 at 4:19 pm
glad the site is back up.
October 22nd, 2007 at 2:55 am
I wish that I could cook something that looks as great as this. Heck, I manage to burn toast. =( I think that I’m going to try this out, though since it just looks so good. You’re very talented. (I know it’s simple looking, but it’s also very tastey looking.)
October 26th, 2007 at 5:03 am
Whats up babe,
Wow looks like your quite the chef now a days. You know I never doubted your talent in the kitchen. Are you still in those sexy denim overall’s?
It’s funny because i’m going to start doing breakfast during the entire month of Nov. at Nah Nah’s. I’ll defiently try these dishes out and a few others. Do you have Sharon’s email? I can’t find it any where…
Peace,
Selmo
October 31st, 2007 at 10:25 pm
hey, your site is very cool. my friends think i’m a weirdo for taking pictures of food all the time. oh well, i like your photos.
November 7th, 2007 at 4:23 pm
Ok so I tried your recipe and it came out pretty damn good! Of course, I added cheese to the egss because we know how much I heart cheese. My one question to you is- how the FUCK do you do this in 10 minutes? It took me about 30 minutes to shred the freaking potatoes! How do you do it?
December 2nd, 2007 at 2:10 am
Hi…I was on the lookout for this recipe and discovered your blog through Cynthia. a blogger friend of mine.
Will definitely try it out…thanks a ton for posting this.
I am into sugarcraft work …do stop by sometime.