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Sunday, July 3

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Recipe Sat Jul 07 2007

Pan-fried Shredded Breakfast Potatoes


These remind me of the hash browns I used to order all the time in the Chicago diners I'd happily frequent years ago before my vegan days. Shredding makes them fluffy and super soft and helps develop a nice even brown. Boil two medium russet potatoes until a fork goes in with just a tap (use any kind you like, but these are nicely starchy). If you cube them first, they'll boil much faster but make sure you have a food processor with a shredding disc as their size will make them very challenging to shred with a hand grater. Drain, rinse to cool, shake dry and shred. Mix in a few shakes of salt, more if you're a big fan of it with potatoes. Heat oil on medium in a medium pan (try a seasoned cast iron pan to give a nice brown without sticking). When the oil is hot and a touch of potato sizzles, lay down the shredded potatoes all at once to a single round about 1/4" thick and wait for the bottom to brown. Then flip - all at once if you can - and wait for the other side to go golden. Serve hot with BBQ sauce and freshly ground black pepper.

Pan-fried Shredded Breakfast Potatoes
2 medium russet potatoes, or the same volume of whichever type you prefer
Oil for coating the pan (I prefer peanut oil for a nutty taste)
Freshly ground black pepper
BBQ sauce or ketchup to serve with

Grated Boiled Potatoes.jpg
Boiled potatoes, shredded in a food processor

Pan-Frying Boiled and Shredded Potatoes.jpg
Pan-frying potatoes

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Illinois Master Gardener / July 10, 2007 5:58 AM

These are perfect B&B hash brown potatoes!

Usually hash browns are a solid clumb of potato; these are light and airy.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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