Hashed Brown Potatoes

Portions: 25 Portion size: 4M oz (125 g)

Metric

Ingredients

712 lb 10 oz to taste to taste

3.4 kg 275 g to taste to taste

Boiled potatoes, cooled and peeled Oil, clarified butter, or a mixture of oil and clarified butter Salt Pepper

Per serving:

Calories, 180; Protein, 2 g; Fat, 7 g (35% cal.); Cholesterol, 0 mg; Carbohydrates, 27 g; Fiber, 2 g; Sodium, 5 mg.

Procedure

1. Chop the potatoes into small pieces.

2. Ladle a thin layer of oil or butter into a well-seasoned 6-in. (15-cm) sauté pan and set it over high heat. A griddle may also be used for this preparation.

3. When the fat is hot, add 1 portion of potatoes and flatten them into a round cake. Shake the pan back and forth to keep the potatoes from sticking.

4. When the potatoes are well browned on the bottom, flip them over or turn them with an offset spatula. Try to keep the potato cake unbroken. Season with salt and pepper.

5. When the second side is done, tilt the pan to drain off any excess fat for reuse, holding the potatoes in the pan with the spatula. Slide the potatoes out of the sauté pan onto a plate.

6. Repeat with remaining portions.

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