Sunday, July 19, 2009

INDIVIDUAL BAKED HASH BROWNS AND PERFECT PANCAKES

Today I Made:
INDIVIDUAL BAKED HASH BROWNS, PERFECT PANCAKES AND SLICED ORGANIC PEACH for BRUNCH.
Both recipes from Vegan Brunch: Homestyle Recipes Worth Waking Up For by Isa Chandra Moskowitz.

Yukon gold potatoes grated, seasoned with salt and pepper and baked in a muffin tin for 30 minutes and then topped with organic ketchup.
The process is a little more intensive for early morning breakfast or brunch.
You first have to grate the potatoes in a food processor (if you don't own one, use a box grater).
The recipe then says to place the potatoes in a cheesecloth or large kitchen towel, gather the edges and wring over a sink or bowl until dry.
I find that it is easier to place the grated potatoes in a colander with a teaspoon of salt over a bowl and let rest for 15 minutes.
The salt helps draw out most of the liquid.
And then place in the muffin tin and bake until tops are golden brown.

The result was amazing.
Crispy on the outside, soft on the inside.
Just like Isa described it in the book.

The pancakes were nothing to write home about.
They should be called "CINNAMON PANCAKES" instead of "PERFECT PANCAKES."
They tasted like pure cinnamon.
Not that there's anything wrong with that.

Here's a close-up shot of the INDIVIDUAL BAKED HASH BROWNS:


2 comments:

Jeni Treehugger said...

YUM! Those Hash Browns look the business!

Erin said...

The whole plate looks great! I can't wait to try those hash browns for myself.