Friday, March 4, 2011

A Musty Recipe

Growing up, my grandfather often called delicious food "musty food," as in, "must have" some more of it. So here's a musty recipe for you, which your thighs will regret as soon as you take a bite, but your heart will rejoice and you will keep going back to the pan for seconds. This is the reason I have no photos--I ate it all.
Take three red (new) potatoes, and cube them very finely (as in, 1/8 inch cubes). Combine with half an onion, grated, four garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. I also like this with cayenne or chipotle, but that's your call. Heat 3 tablespoons oil (or bacon drippings if you're feeling frisky) in a 12-inch skillet over medium heat. Spread the potato mixture in the skillet in one layer and cook until the potatoes are browned. Shake the skillet occasionally to make sure the potatoes don't stick too badly.
When browned on one side, flip the potatoes. They will not stay in one piece, so don't expect a potato pancake. Just flip them to the best of your ability. Then, pour 1/4 cup heavy cream over the potatoes and finish cooking them, until they are browned. This is best served when there are about three people around, or else you'll eat them all. Not necessarily a bad thing, but that's your call.


Cynthia S. said...

Sounds like a jazzy, different version of hash browns. N'est-ce pas? The cream... oh.

meg said...

I've come to the conclusion that "hash brown" can refer to any pan fried potato dish. Let's not split hairs, I say.