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Is Misspelled…  It’s closing in on planting time for potatoes! I love fresh potatoes from the garden and have done posts before on them. I am planning on doing a full bed of the knobby things this year. Usually, we only do a half a bed, but we were out of potatoes too soon this time. And of course, I’ll be drying some of them. But I have another favorite way to prepare potatoes for the long haul and I have been asked by reader, Shari, to share it here. Mr. Fix-It loves hashbrowns and it is easy to take a large batch of either garden potatoes or Russets from the store and make hashbrowns to last you a long, long time.  First cut up potatoes to fit into a food processor with a grating blade on it. You can also grate them by hand. Red and Yukon golds can keep the skins, but Russets are better peeled  Put into a food processor to grate or do it by hand  Once the potatoes are grated, put them into a collander that is in a larger bowl and pour water to cover the potatoes. Pick up the collander and swish it up and down. The water will be white and cloudy. Pour that off and do the same process until the water is clear. This washes off all of the starch that makes potatoes turn black.  Lay a large bath towel out on the counter and spread the grated potatoes over the towel.  Fold the edges of the towel over the top of the potatoes and roll the towel up like a jelly roll, pressing as you roll. This squeezes out excess water. When you unroll it, the potatoes will be dry.  Distribute the grated potatoes among cookie sheets and place in the freezer.  Remove from freezer and, using a spatula, lift potatoes off of the cookie sheets.  Place in plastic freezer bags  Bend the bags around to break up the slabs of frozen potatoes. Label bags and place in the freezer.  Your hashbrowns can now be used in any recipe calling for hashbrowns, even casseroles. To make old-fashioned hashbrowns for breakfast, put 2 – 6 tablspoons of oil (depending on the size of your skillet but barely covering the bottom), either olive oil or vegetable or coconut, in the bottom of a large skillet and heat on medium high. When heated, add hashbrowns to about 3/4 – 1 inch deep and salt to taste.  Cover with a lid and cook until the bottom of the potatoes is golden brown.   Cook until the second side is browned and crisp. Remove from the pan and pat with paper towels to remove any excess oil. Serve as a side dish. And don’t forget the grits!! |
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Posts Tagged ‘food processor’
Hashbrowns! Yum!!
Friday, February 18th, 2011
Healthy Butter
Sunday, February 13th, 2011
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Butter…Because It Is! Just a quick tip for those of you who love butter, but would like to add more of the “good fat” to your diet. There are things that I have done to make my eating habits more healthy and more fat-free. But I WON’T do without my butter!! While I know, in my last post, I admitted that I like Velveeta cheese, which it could be argued is not really cheese, I can’t stand margarine. And talk about bad fats…ewwww. All I know is that God made cows which make milk that is churned into butter without any additives. There is no animal that has produced a stick of margarine. It’s pretend butter. Anybody remember that “it’s not nice to fool with Mother Nature!” routine? Nowadays, one can spend a pretty penny on butter that has been mixed with olive oil or canola oil to increase the good fats and to make it spreadable. I’ll show you here how you can do the same thing for a whole lot less.  For about 3/4 cup of soft butter, use one stick of real butter, at room temp, either salted or unsalted depending on which you prefer, and place into a blender or food processor.  Add 1/3 cup light olive oil.  Process until the butter and oil are completely mixed. The consistency will be that of whipped cream and some of the oil may still be separated out, but you can just stir that in.  Pour the mixture into a container and refrigerate for several hours  You will have spreadable butter that is part butter and part olive or canola oil, both of which are higher in mono and polyunsaturated fats – the good fats. And it tastes good too!!! |
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