my interpretation of chef richard’s hash brown potatoes:
- -2 large baking potatoes
- -large pot of water, salt
- -8″ non-stick fry pan
- -bring pot of water to boil, boil potatoes until just render (not too mushy) this will be about 20 minutes.
-allow potato to cool then peel off skin. use large side of potato grater and grate the potato into a bowl. cover with plastic and let sit overnight in refrigerator or at least 12 hours.
in the bottom of a medium ( 8″) non stick pan, place 3 tablespoons vegetable oil. allow oil to get hot, grab a fistful of potatoes and place in pan. mold the potatoes into a large circle using the pan for a mold. allow the pancake to brown on one side before attempting to flip.
this is the hard part! i have not perfected the art of flipping this sucker! with a rubber spatula loosen the sides of the hashbrown/potato pancake and if you dare….flip it . i usually very carefully slide a metal spatula underneath and flip it the way i do for a grilled cheese. cook both sides until golden brown, season with salt and pepper…..divine!
maholo, chef richard for the awesome hash browns!
the chef at the beverly hills hotel in los angeles gave me a tidbit that was invaluable to me in my gluten free quest.
most recipes for classic potato pancakes (made at hanukkah and other jewish holidays) call for either matzo meal or flour. the beverly hills hotel recipe calls for neither! here it is:
- 1 large idaho baked potato, peeled cooled and mashed
- 1 large idaho potato, peeled and shredded (on largest holes of cheese grater)
- 1 onion (cut very finely or given a few twirls in the food processor)
- salt/pepper to taste
- 12-14″ fry pan
- vegetable, olive or peanut oil for frying
in a large mixing bowl mix together shredded potato, minced onion, mashed potato and egg, season with salt and pepper. the consistency should be medium thickness, if too stiff add another half of an egg.
pour oil in the fry pan 1 1/2″ deep. heat oil on medium, check if ready by dropping a bit if potato mixture…if sizzles, then oil is ready.
gently slide potato mixture into the oil using tablespoon size drops. fill the fry pan in single layer, pancakes are done when golden brown on both sides.
place on stacks of paper towel to drain the grease. these can be made ahead of time, frozen and reheated in a 350 oven just before serving.
makes approximately 25 2″ potato pancakes
serve warm, plain or with apple sauce and sour cream!