The locals grow potatoes in my village, but they didn’t cook them this way until I came here.
1 kg potatoes
½ tsp granulated salt
½ tsp ground pepper
1 tsp paprika
oil for cooking
Scrub the potatoes and boil them in their skins until just tender. When they are cool enough to handle, grate them into a mixing bowl. As you grate, the skins will often be left behind; keep some of the skins and discard the rest according to your preference. Add the salt, pepper, and paprika; fold the ingredients together.
Heat the frying pan on a medium-hot fire. When the pan is hot enough, a drop of water will sizzle and dance before evaporating rather than stick to the pan. Add enough oil to fry, about 2 Tbsp. Spoon the potatoes into the pan and press down with the back of a spoon. When the potatoes are brown on the bottom, turn them over. (They are too soft to turn over all at once like a pancake; get a spatula-full at a time.) Remove the potatoes from the pan when they are browned through.
Add more oil and cook the remaining potatoes until they are all done.
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Copyright © 2017, Richard Barrans
Revised: 14 Sep 2017; Maintained by Richard Barrans.
URL: http://www.barransclass.com/kitchen/hashbrowns.html