Hashbrowns/ fried steamed taters Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Potatoes, oil
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Directions: |
Directions:Take a big cast iron fry pan and put on warm or lowest setting burner.
Pour in @ a tablespoon or two of cooking oil; enough to oil entire bottom of pan and up the sides a little.
Get two or three med. to large potatoes and wash them thoroughly and cut out bad spots with small knife.
Dice the taters with large knife into 3/8" to 1/2" cubes.
I like to cut the potato into four slices along long axis, rotate 90 deg. and repeat, then chop those fries into cubes.
Dump all into warm pan and level out with your small square spatula. Cover and turn up heat to med. When the sizzling starts, scape and flip around and level again. Do this over again a couple of times until the tater cubes are browned. Now, pour a quarter cup of water in and put lid back on. Turn heat down to low. Let it set for five min. while taters steam. The taters should be done when the water is absorbed. Scrape em outta the fry pan and wash the cast iron with water and plastic tuffy scrubber. Dry with a towel and recoat with oil. wipe off excess with paper towel.
Season the taters with salt and pepper, hot sauce, cheese, green chile or whatever you like |
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Number Of
Servings: |
Number Of
Servings:one to four |
Preparation
Time: |
Preparation
Time:twenty five min. |
Personal
Notes: |
Personal
Notes: If you don't have a cast iron fry pan, get one. Once you have it "seasoned", that is cooking surface covered completely in smooth black oxide, it'll perform beautifully and will be easy to clean.
I learned this from my mom, who loved to cook and blessed many a soul with her hospitality and good meals.
If you must use a Teflon coated aluminum pan, make sure to use a sharp steel spatula so that tasty grey plastic ends up seasoning the food.
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