Hash Browns made with Temecula Olive Oil Company’s Fresh-Squeezed Extra Virgin Olive Oil, Artisan Sea Salt and Cracked Peppercorn.
Ingredients
2 medium russet potatoes, shredded
1/2 medium, finely chopped white onion
1/4 cup all-purpose flour
1 egg
1 cup Temecula Olive Oil Company olive oil for frying, or as needed (We recommend Hickory Smoked or Jalapeno)
Hash Browns
Directions
Prep: 20 m Cook: 15 m Ready In: 35 m
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
- Heat about 1/4 inch of olive oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
How much of your pickling spices do I use for pickling cucumbers + other vegetables such as onions, carrots, peppers etc. Recipe?
Hello Gail, our apologies for the delayed response!
If using the 3-2-1 method its three parts vinegar, two parts water and 1 part sugar (or to taste).
example:
3 C TOOC Balsamico Bianco
2 C filtered water
1 C Sugar
2-3T TOOC pickling spice
Bring all ingredients to a boil over medium heat, stirring constantly until all sugar is disolved.
Remove from heat and pour over your vegetables making sure they are completely submerged, being mindful of the temperature so the hot liquid doesnt overcook the veggies. .
Once the liquid is room temperature you can place your jars in the fridge. Use within 3-4 weeks