This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Oh, babe, this meal was made for two / And these hash browns mean nothing, oh these hash browns mean nothing, yeah these HASH BROWNS MEAN NOTHIN' without you."
- John Green
Hash browns are great for breakfast, with Vitamin C, potassium, fiber and magnesium.
It is important to have the shredded potatoes be as dry as possible. Pressing them in the strainer works well, but you can also use a salad spinner if you have one.
Butter adds a bit more saturated fat, but the potatoes will brown so much better than if you use olive oil.
Butter is so wonderful. It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.
Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids. The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the “Grade Shield” – either AA, A or B. Quality butters start with the best cream and you should look for only Grade AA butter.
There are now a number of butters in the market. Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent. Both European and European style butters are now available in U.S. markets. These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%). This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.
While I have found the flavor of European butters to be excellent in sauces, using them is not critical. The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.
All of the recipes in this book, and recipes in general, call for unsalted butter. The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium). There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes. This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.
In short, I don’t have any salted butter in my fridge. Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.
1 tsp. unsalted butter = 36 calories, 4g fat, 2.5g sat fat, 1g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 11mg cholesterol
Servings = 2 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe does not make good leftovers.
|8 ounces||Yukon Gold potatoes (shredded)|
|fresh ground black pepper (to taste)|
|2 tsp||unsalted butter|
After shredding the potatoes, place them in a strainer. Using the back of a rubber spatula, press the excess water out of the potatoes.
Place the potatoes on a double thickness of paper towel and pat as dry as possible.
Place the potatoes in a bowl and add the salt and pepper. Toss until well blended.
Place the butter on a large griddle or in a large skillet over medium high heat.
When the butter is melted and bubbling, add the potatoes.
Toss well on the griddle for about 5 minutes, then gather the potatoes into two piles.
Press down to flatten each pile.
Adjust the heat so that the potatoes cook slowly without burning – generally medium to medium high.
After about 5 minutes turn and cook on the other side for 3 to 5 minutes.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 113||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 18g||8%|
|Dietary Fiber 2g||8%|
|Vitamin A 2%||Vitamin C 16%|
|Calcium 0%||Iron 4%|
|Vitamin K 3 mcg||Potassium 517 mg|
|Magnesium 25 mg|