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Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

27.2.12

HASH BROWNS


These are really, very crispy. A potato ricer is a handy tool to squeeze out the moisture, but it is possible squeeze it out by hand.

1-1/2 Tbsp oil
2 red potatoes
salt and pepper to taste

• Wash the potatoes and cut out all the dark spots.
• Shred the potatoes into a bowl and sprinkle lightly with salt.
• Let it stand for 10 minutes and then squeeze out the juices with a potato ricer. Two medium sized potatoes should yield 1/2 cup of liquid. Discard the liquid.
• Heat the oil in a frying pan on medium high heat.
• Add half the grated potatoes, spreading it out on the bottom of the pan.
• Sprinkle ground pepper on the top.
• Slow fry the potatoes until golden.
• Flip the potatoes over continue to cook until golden brown.
Serves 2





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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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