Sunday, August 11, 2013

Provencal Hash Browns

Sometimes you just have to have breakfast for dinner!  To me it spells "comfort food".  I'm sure most of you have made pancakes, eggs, french toast or something along those lines for a lazy Sunday evening meal.  Or perhaps you've run out of money before you run out of month and for a few dollars you can feed your family by serving eggs or potatoes.  If you want to shift into breakfast mode  create these hash browns.  

Provencal Hash Browns

2 medium potatoes or 3 red potatoes, parboiled, skin removed and grated

1 Tbsp butter

1 Tbsp olive oil

1 Tbsp Herb de Provence

3-4 roasted garlic cloves, chopped

Prepare the potatoes first by parboiling in a pan of boiling water for about 10 minutes.   Peel and grate them.  In a large (10-12 inch) non-stick skillet melt the butter and oil on medium-high heat.  As soon as the butter begins to sizzle, add the herb, stir and add the grated potatoes, molding and pressing into a round disk shape in the pan.  Cook for 10 minutes.  You may need to reduce the heat to medium.  Add the chopped garlic on top and lightly press into the potatoes.

It's time to turn the hash browns over.  To do this use a large plate the approximate size of pan.  Place the plate on top, flip the pan over, then slide the potatoes back into the pan and cook on the other side.  Cook for another 10 minutes until done and slide off onto a serving plate.  Enjoy!

NOTE:  To add more flavor and crisp the edges, you can add a bit more oil around the edges or also use some vegetable or chicken stock.

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