Subject: hash browns
From: "Blackie" <[email-masked]>
To: "blackie" <[email-masked]>
Date: Thu, 13 Nov 2008 16:07:47 -0500

Recipe Source: The Gardens 

      Preparation Time: 5 minutes
      Cook Time: 10 minutes
      Servings: 4

      We first heard hash browns called haystack potatoes at a great steak dinner in a tavern/restaurant called The Gardens in Walnut, Iowa. You can make these as crisp and crusty or soft as you wish.  
      Ingredients:
      4 large baking potatoes
      1/2 and 1/2 mixture of corn oil and butter
      Salt and pepper to taste  Directions:
        1.. Preaheat the oven to 400 degrees. 
        2.. Wrap each potato in foil and bake them 45 minutes. Turn off the oven and let them sit on the oven rack for another 45 minutes. 
        3.. Remove the potatopes from the foil and peel off their skins. Grate them coarsely. 
        4.. In a large skillet over medium heat, melt several tablespoons of butter and an equal amount of corn oil. More oil and butter = crispier spuds. 
        5.. When the oil is hot, empty the grated potatoes into the skillet and gently spred them into an even pancake. Push in loose edges with a spatula, but do not pat them down or compress them. 
        6.. Sprinkle additional corn oil around the pancake and dot the top with little bits of butter. Season with salt and pepper as desired. 
        7.. When the underside is golden brown, flip the potatoes over. This likely will require cutting the pancake into quarters to facilitate flipping. If you want tender insides to your haystack, it's essential not to let the pancake break up when you flip it. 
        8.. Sprinkle a little more oil around the edges and fry until golden brown. 
        9.. Serve immediately.

In God We Trust!' 
61st Aslt Hel Co 66-69

No virus found in this incoming message.
Checked by AVG - http://www.avg.com 
Version: 8.0.175 / Virus Database: 270.9.1/1781 - Release Date: 11/11/2008 8:59 AM