I was trying out the different settings on the new mandolin with an unpeeled Yukon Gold potato. The obvious thing to do with the resulting potato strips of varying widths was to make hash browns. Besides, I wanted an excuse to try the new batch of hot sauce I started fermenting 10 days ago and bottled this morning.
This hot sauce was made with green cayenne peppers. The only failed attempt I’ve had with fermenting hot sauce was when it was a very small batch, and this was going to be a small batch so I didn’t have much hope for success. I didn’t know what else to do with a bowlful of green cayenne chili peppers.
I followed a similar procedure to the one I usually use for fermenting hot sauce. Since this is a post about hash browns I’ll not describe the process again here other than to include a few photos.
The potato strips were rinsed in several changes of cold water then doused with white vinegar and drained again.
The drained potatoes were wrapped in several layers of paper towel and as much liquid was squeezed out as possible.
The potato strips were then seasoned with kosher salt and black pepper and fluffed to separate the strands from each other.
The potatoes were transferred loosely into a hot skillet greased with olive oil. The skillet was then covered with a lid, the heat was reduced and the potatoes were left to cook undisturbed for 5 or 6 minutes.
The hash browns were slid onto a plate then flipped over back into the pan to cook on the other side without a lid for another 5 or 6 minutes.
These were by far the best hash browns I have ever eaten. The cayenne hot sauce did not disappoint either.