HASH BROWNS
Hash browns are a breakfast favorite, and this version is no exception. But Pableaux Johnson brought this simple recipe to The Times in 2004, as a suggested accompaniment to slow-roasted duck he learned from Greg Sonnier, the chef and owner of Gabrielle restaurant in New Orleans. The grated potatoes are spread over a hot skillet, then cooked until brown. It makes a large cake, easily split into wedges and shared.
Provided by Pableaux Johnson
Categories breakfast, easy, quick, weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl and mix thoroughly.
- Place a 10-inch nonstick skillet over medium-high heat for about 2 to 3 minutes. Spread potato mixture evenly in pan and press with spatula. Cook until bottom browns, about 10 minutes. If potatoes look too dry, add just enough oil to lightly coat. Flip with spatula and continue cooking until browned. Cut into wedges and serve warm.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 405 milligrams, Sugar 1 gram, TransFat 0 grams
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