Wednesday, September 1, 2010

Lake Country Hash Browns

A rustic, Italian twist on your traditional hash brown dish, incorporating seasonably fresh tomatoes and basil.  I served these alongside mini country ham biscuits and fresh peaches from our favorite local market in Lake Gaston– J.B. Jones.   

As they say, “you eat with your eyes first” and this is certainly an aesthetically pleasing dish.  Enjoy!
Alison J.

2 Russet potatoes, cleaned and diced into small cubes
1 large ripe tomato or two medium tomatoes, cubed
1/2 large sweet onion, finely diced
1 good handful of fresh basil leaves, stemmed & sliced
1 garlic clove (peeled and finely chopped)
salt, pepper and seasoning salt, to taste
extra virgin olive oil

Coat the bottom of a large skillet over medium high heat with a few tablespoons of extra virgin olive oil.  Drop your cubed potatoes and diced onions into the skillet.  Saute for about 10 minutes until they become slightly golden.  Now add garlic and then your seasonings.  I'll leave the quantities of the salt, seasoning salt and pepper up to you, the chef!  Seasoning preferences vary, but I would suggest generously sprinkle salt, pepper and seasoning salt across the top of the dish.  

Take a sample bite (the best part!) to test your seasonings, and adjust as needed.  Once the potatoes and onions are soft on the inside, crispy on the outside, remove the pan from the heat and toss in your fresh basil and tomato chunks.  Serve warm or at room temp - you can't go wrong either way!  

*Freshly grated Parmesan cheese would be a great way to top of this dish!


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