This recipe for fry-size mega hash browns is my own concoction. We’ve been eating it once a week since the weather has turned cold. This is what I call comfort food. It warms you from the inside out and leaves you feeling fat and happy. We eat these hash browns as a meal, but they would also make a great side dish or served up with eggs in the morning. We’re vegetarians, but you could even add cubed ham or bacon bits if you prefer.
This recipe calls for ghee. If you’re not familiar with it, don’t despair. Ghee is clarified butter and it’s heavenly in a dish like this. And don’t panic. It’s comparable to most cooking oils regarding health benefits and detriments. Believe me, hash browns made with ghee are to-die-for. If you want to know more about it, read here about the benefits and uses. There’s even a video to show you how to make your own ghee. It’s very simple.
This recipe will serve 2 hungry people as the sole meal, or 4 as a side dish with enough for seconds. Total preparation time is approximately 30 minutes.
4 or 5 whole potatoes, boiled and peeled
1 large onion, chopped
1 or 2 bell peppers
3 green chilies, sliced
5 cloves of garlic, chopped
3 tablespoons ghee
salt to taste, about 1 teaspoon
1/2 teaspoon cracked black peppercorns
1/4 teaspoon cumin seeds*
1/2 teaspoon corriander powder*
1/4 teaspoon garam masala*
(*These may be omitted and it will still be a tasty dish.)
The first step is to boil your potatoes. I wash them thoroughly and boil them whole. I use a pressure cooker to reduce cooking time and give them about 6 whistles. If you don’t have a pressure cooker, standard boiling or microwaving will work too. Be careful you don’t cook the potatoes too soft. You want to be able to pass a toothpick through the potato without resistance but you want them to stay firm and not crumble.
After the potatoes are cool enough to handle, pull the skins off. Cut the potatoes into french fry-sized strips and set aside.
In a skillet melt your ghee on medium high heat. Once the ghee is heated, add one or two cumin seeds to test for readiness. If the seeds sputter, the ghee is ready and you can begin. Add the cumin seeds and cracked peppercorns and let them sizzle for just a minute or two and add the rest of the spices. This releases the flavor oils into the ghee.
Turn the heat down to medium and add the onions, garlic, peppers and chilies. Once the onions have become translucent, add your potato strips and toss. You want everything mixed thoroughly in the pan, then let it sit and brown for 2 to 3 minutes. With a spatula, turn the contents of the pan and let brown again. I repeat this until the potatoes are golden brown and a little crispy on the outside.
Serve and enjoy.
Do you plan to try this recipe? Leave a comment and let me know.