Sunday, July 11, 2010
Country Hashed Browns - Ina Garten
***Ina Garten never lets me down...Her recipes never disappoint and consistently deliver in the flavor department. Case in point - Her "Country Hashed Browns." One thing that I adore about the weekend is making a yummy homemade breakfast. After watching Ina prepare this dish recently on her TV show, I knew that it was going to make an appearance in my kitchen soon.
I decided to surprise Brad with a delicious brunch this morning...And we were both thrilled with how it turned out. I served these hashed browns with fresh scrambled eggs, juicy peaches from Chilton county, and plump blueberries from the farmer's market. It was the perfect blend of fresh fruitiness and hearty yumminess! We didn't want the meal to end!
After a brunch like that, you know the day ahead will be fabulous!
Country Hashed Browns
Source: Ina Garten, Barefoot Contessa
5 tablespoons unsalted butter
1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced
1 1/2 cups chopped yellow onions (2 onions)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced scallions, white and green parts
1/2 pound smoked ham slices, 1/2-inch diced
Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley, scallions and ham. Reheat on top of the stove or over a hot charcoal grill.
Cook's Note: Use any leftover potatoes in Potato Basil Frittata (see recipe) for lunch.
You can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying.