If you like hash browns you'll love this crispy hors d'oeuvre from Austria that is nothing more than grated potatoes and fresh herbs fried in a little olive oil.
(serves 6-8)
2 large russet potatoes, peeled and grated (1&1/2 lbs.)
4 t. fresh chives, coarsely chopped
4 t. fresh flat-leaf* parsley, coarsely chopped
4 t. fresh tarragon, coarsely chopped
Kosher* salt and freshly* ground pepper
2 T. EVOO
Sour cream*, plain Greek yogurt*, or crème fraiche* for serving
Squeeze as much liquid as possible out of grated potatoes, then place in a large bowl, and toss with the herbs. Season with S&P. Heat 1 T. olive oil in a 9" skillet (preferably cast iron) over med. heat. Press potato mixture into pan, and cook 10 mins. or until bottom and sides or rosti are golden brown. Loosen bottom and sides of rosti, then slide onto a plate. Add the remaining 1 t. oil to the pan, flip rosti back into pan browned side up, and cook 10-15 mins. more or until second side is golden brown. Loosen rosti and slide onto a serving plate. Slice into wedges or squares with a pizza cutter, and serve warm with sour cream, Greek yogurt, or crème fraiche.
"Always leave people better than you found them. Hug the hurt. Kiss the broken, Befriend the lost. Love the lonely."
And, have FUN today!!!
Love,
MM
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