Saturday, March 17, 2012

Three of our favorite ways to cook a potato

There are many good ways to cook a potato and we try to include them in our breakfasts here at the Bridges Inn.  They are best in the summer, when they can be bought fresh at the Farmer's Market, but they're tasty and delicious year-round.  Here are a few recipes to try (for 2-3 people):

Potato Pancakes

Peel and grate 3 potatoes
Toss with 1 teaspoon salt
Let drain in strainer for 1 hour
Heat skillet on medium flame
Fill with shallow layer of oil
Carefully put dollop of potato in pan
Flatten with spatula (it will spatter)
Let cook until edges start to brown
Slide spatula under to release from pan and flip pancake
Let other side cook until brown
Drain on paper towel

Depending on your pan size, two or three pancakes can be cooking at the same time.  We like to serve them with apple sauce.  They're good reheated, too (in the toaster oven).


Peel 3 potatoes
Cut into small cubes
Plunge into boiling water briefly, until softened (3 minutes if very small)
Drain and reserve

Small dice these vegetables as well:
1/2 onion
1 carrot
1 rib celery

Saute onion, carrot, and celery in large skillet over medium-low heat.  Add a little oil, salt, and pepper.  Cook until browned and tender.  Add potato and toss together.  Cook for a few more minutes.  It tends to stick so you may have to scrape with a spatula or loosen it with a splash of water (Julia Child calls for stock).  Serve with toast and poached eggs.

Fennel or fresh herbs give it a wonderful flavor.  There's actually not very much that doesn't do well in hash.

Home fries

Peel 3 potatoes
Cut into medium-sized cubes about the size of a grape
Plunge into salted, boiling water for 8 minutes
Preheat oven to 350 degrees
Drizzle baking sheet with oil
Spread potatoes in single layer
Lightly sprinkle with salt, pepper, or dried herbs (add fresh herbs towards the end of cooking)
Bake 1 hour total, but stir twice (after 20 minutes and then at 40 minutes)

They should be nice and golden on the outside and soft in the middle.  Large batches take longer.  Sometimes we like to add a beet and/or a sweet potato.  As long as the pieces are of uniform size, they can all be treated like a potato.

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