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To accompany that caramelized leek and goat cheese omelet, we're going to be doing a kind
of hash brown called a roastie. And I'm just peeling a russet potato right now. Can actually
do a sweet potato hash. That might be nice. Tastes very flavorful, but the orange color
might just be a bit too much next to the very vibrant yellow omelet (I think of these crazy
things). So, this potato I would put into boiling water as you would boil any other
potato until it was slightly undercooked because, the thing with hash browns, you're going to
be recooking it so you don't want to get it so that it's so overcooked the potatoes falling
apart. You want to get it so it's not quite tender in the middle. Now this I made last
night. This is something you can make ahead the night before. You don't want to be boiling
potatoes and peeling the morning of, so I got it just a little less than tender. Move
this one aside. And what I'm gonna do, the whole potato, grate it on a cheese grater.
And one potato this size is probably enough for two people, really, or at least a really
generous serving for one. Okay I'm going to transfer this to a bowl. See how it comes
out? Little shreds. And now I'm gonna take that to the stove to fry it up.