These are great for breakfast. Or lunch, dinner, or a snack! You can use almost any potato in this recipe. I usually opt for russet or Yukon gold potatoes, but red skinned or your favorite potatoes will work just fine. You can even use leftover salt potatoes or cold cooked potatoed you have leftover from another dish. It is up to you if you want to peel the potatoes or leave them unpeeled. I usually do not peel them to squeeze in a little bit of extra nutrition, but they are great either way - although perhaps a bit more attractive without the skins. You can also make these as small hashbrowns if you prefer and can easily double or triple the recipe - just keep the cooked hasbrowns warm in the oven until ready to serve. I shred the potatoes, onions, and garlic in a food processor and just toss in the chives and seasonings, but you can shred everything by hand if you prefer. You can also use scallions in place of the onions and chives or substitute your favorite fresh herb for the chives. I serve these with sour cream and additional chopped chives, but they are great just plain.
1 pound potatoes
1/2 small finely chopped onion
3 finely chopped garlic cloves
2 tablespoons finely chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash cayenne pepper
1/4 cup butter or margarine
1/2 cup shredded sharp cheddar cheese
Boil or steam the potatoes until fully cooked, but still firm and not mushy. Drain well and cool to room temperature. Cooked potatoes can be cooked and refigerated for up to 48-hours in advance, as long as they are returned to room temperature before proceeding with the recipe. Shred the potatoes and mix with the onion, garlic, chives, and seasonings. Melt half the butter over medium heat in a large, heavy skillet. Sprinkle the potato mixture evenly over the hot pan and cook for 5-6 minutes, or until the bottom is golden brown. Flip or slide the large hashbrown onto a serving plate. Melt the remaining butter in the hot pan, and once it is melted, slide the hashbrown back into the pan, uncooked side down. Cook for another 5-6 minutes, or until the bottom is golden brown. Slide the hashbrown onto the serving plate and immediately sprinkle with the cheese. Break into pieces or cut into wedges for serving.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes