Good old classics! If you don't know what a hash brown is, go make some toast; you should know your comfort food! Just kidding. Hash browns are grated potato pancakes and are delicious. Crispy on the outside, moist on the inside; they make quite a mouthful. They taste great on their own or you could eat them with hot sauce, butter or as in the case of Germany, with apple sauce (Kartoffelpuffer mit Apfelmus).

Here's how they taste: Hot and crispy potato with a cold dollop of mildly sweet apple sauce.

They need exactly 25 minutes to make. Just make sure to remove moisture from your potatoes before you cook them. Don't make me come there.

Makes 2 hash browns:

• 4 medium Russet potatoes
• Salt
• Pepper
• Olive oil

(1 hash brown needs 2 potatoes) Heat about a teaspoon of olive oil in a non-stick pan. Grate two potatoes and transfer the strands into a clean cloth. Squeeze out as much moisture as you can. Transfer into a bowl and fluff the grated potato with your fingers. Season with salt and pepper. Add the seasoned mix to the pan with hot oil (hear it sizzle). Lower the heat to medium. Flatten the grated potatoes into a thin circle (slightly smaller than the pan). Cook each side for about 15 minutes or until golden-brown. After flipping, add oil to the edges of the pan and move the pan around to get the hash brown sides crispy. Once cooked, remove from the pan.

Apple sauce:

• 3 large apples
• 1 cup cool water
• Salt
• Granulated sugar
• Cinnamon powder

Peel, core and chop the apples into equal sized cubes. Combine the apples with the water in a pot and cook on a medium-low flame for about 12-15 minutes until the apple is completely cooked. Let it completely cool before pureeing the apples. Season with pinches of salt, sugar and cinnamon.

Chomp, chomp.

       | Browse Symphony of Food

      Next Post    Tropical pina colada cupcakes

      Previous Post    Chocolate cake