Directions: |
Directions:Scrub peel and slice the potatoes into 1/8 to 1/4 inch rounds. Slice the onions into 1/8 inch circles, set aside. Peel and chop the garlic to a very small dice.
Heat a large skillet over medium high heat. When it is heated, add the oil, swirl to cover the bottom of the pan. Mix the potatoes and onions and place them in the pan, pressing them down so they are in good contact with the bottom of the pan. Sprinkle the garlic over the top along with the salt and pepper. Place the pats of butter on top of the potato mixture, cover and back away from the stove. Leave it alone! The butter/potatoes will generate steam which will cook the potato slices through. If you open the pan, the steam will escape and when you cover it again, it will have to start again. Leave it for 10-15 minutes. If you think it's burning, turn the heat down to low. Don't MESS with it. (anybody who has ever successfully made hash browns knows how hard this can be and how long it takes to learn it. I still have lapses and occasionally end up with a terrible mess of half-cooked, broken, ugly potatoes.
Once you have let the potatoes steam for 15 minutes or so, remove the lid and check to see how brown they have gotten. They will not be crispy at this point, but should be cooked through. They will need to cook uncovered to get crispy, so as long as they aren't burning, uncover them and leave them alone for another 10 minutes or so. When they are cooked/crisp/kind of burned-like, loosen them up and turn them over. Repeat the process uncovered, to dry them out and get them brown/crispy. They will make a mess in the pan that you may need a hammer and chisel to clean, but they sure are good. The longer they brown and the more stuck they are, the better, in my opinion.
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Personal
Notes: |
Personal
Notes: This is based on a Swiss recipe and like the Bubble and Squeak found elsewhere in this book, the version that I grew up with is much simpler than what you can find online or in cookbooks. In the popular version, the potatoes are grated and there is an expected size and thickness. This recipe uses potatoes, onion and garlic and is basically portioned out from a "pan full." The key to the crispiness is limiting the amount of oil you use and leaving the mixture alone as it cooks, browns and even burns a little. It's hard to resist the temptation to scrape and turn and generally "mess with them," but the reward is a full-flavored, crunchy goodness.
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