Dear Mary: We grow our own potatoes but I find I still want to spend money at the supermarket to buy frozen hash browns and Tater Tots. I hate to do it because we have so many potatoes. But every time I’ve tried to make them myself, they turn to mush. Thanks for any ideas you might have. –Norma, Wisconsin
Dear Norma: I tore through my vast recipe collections and have come up with three recipes for you that use potatoes and other ordinary ingredients, which you’re bound to have on hand.
The Hash Browns are very traditional, Crispy Potatoes make an elegant side dish for just about any dinner entree, and I believe you’ll find the Potatoes Bites to be a more than reasonable facsimile of your favorite “Tater Tots.” All of these recipes are a bit involved, but the results are well worth the effort!
- 1 pound raw potatoes, peeled
- 1/2 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 2 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons grated onion
- Peel potatoes and grate them raw into a large bowl using a cheese grater, or in a food processor. Dry potatoes thoroughly by placing them in a kitchen towel, rolling it up and then squeezing out as much water as possible. You should end up with about 1 1/2 cups grated potatoes, when they are loosely packed in a measuring cup. Toss them in a bowl with garlic salt and pepper.
- Place half the butter and half the olive oil in a heavy large skillet and heat over medium high heat until sizzling. Add the grated onion. Stir and allow to sauté for a minute or until fragrant. Add all of the potatoes and pack down with a spatula.
- Reduce heat to Medium and cook for 7 minutes. Flip the hash browns onto a plate; add remaining butter and olive oil to pan. Slide the hash brown “cake” back into the pan, uncooked side down, and cook for about 5-6 minutes longer, or until the bottom is crisp and golden brown. Serve immediately.
- 1/4 cup canola oil
- 3 Russet* potatoes, raw, peeled and cut into 1/2-inch cubes
- 1 teaspoon sea salt and ground black pepper
- 3 tablespoons water
- 1 tablespoon butter
- Preheat oven to 375F. Meanwhile, in a large sauté pan, heat the oil over Medium-High heat. Add the cubed potatoes and season well with salt and pepper. Sauté, stirring continuously for 5 minutes. Turn the heat to High, add water, stir and cover the pan with a lid. Allow potatoes to steam until the water evaporates, 3 or 4 minutes. Check every minute or two, stirring to make sure they don’t stick.
- Remove the lid, lower the heat to medium and sauté another minute or two or until all of the water is gone. Toss in the butter and stir to coat the potatoes.
- Spread the potatoes on a baking sheet and bake until the potatoes are crisp and browned to your satisfaction, about 15 to 25 minutes depending on how dark you want them. Serve immediately. You’ll achieve the best result with Russets, but don’t be afraid to try other varieties.
- 8 medium potatoes, cooked, peeled, and hot
- 1 tablespoon flour
- 1 dash pepper
- 1 teaspoon salt
- 2 tablespoons finely minced sweet onion
- canola oil
- Finely shred (or use a ricer if you have one) while potatoes are still hot. Stir in flour, salt, pepper and onion.
- Heat 1/4-in oil in heavy skillet. Form potato mixture into small balls and drop in oil; fry until slightly golden. Drain on paper towels, then freeze for casseroles or to serve alone.
- When ready to use, preheat oven to 400F. Remove the number of “bites” from freezer that you wish to prepare and place them still frozen in a single layer on a greased baking sheet. Bake until desired doneness for about 12 minutes, more or less.
Question: What’s your favorite way to eat potatoes?