I haven’t really mentioned it yet, but in less than two weeks I’m moving to Greece! Posts until then will continue as normal, and then probably slow down for a bit as we try and get the kitchen in my new apartment up to speed. I don’t really know what to expect, cooking-wise, so it’ll be an adventure.

I figure there are some people here just for the recipes, not to hear about my life, so I have started a separate blog where I’ll be sharing pictures and general tales of life in Greece. There won’t be much on it for the next few weeks, but feel free to go subscribe or bookmark now! To Helicon And Back

News out of the way, here is some food! Hash browns, good for breakfast, or dinner, or as leftovers heated back up in the toaster oven for a snack.

This was not really a meal that made sense.

Ingredients:

• 2 medium russet potatoes
• 1/2 medium onion, finely chopped (I was a bit lazy about the chopping, it’s fiiine)
• 1/4 cup all-purpose flour (gluten-free is fine)
• 1 egg
• oil for frying
• salt

Shred the potatoes into a medium bowl with some water in it. Even with the water, the potatoes may start to turn red as you go on to the next potatoes (especially if, like me, you double the recipe and have more potatoes to shred). Rinse off the potatoes well, until the water runs clear. All that redness should just wash away, leaving you back with nice white potato shreds.

Using a strainer and your hands, press as much water as possible out of the potato. No matter how dry they feel now, they’re going to end up seeming wet when you’re shaping them, so really try hard now to squeeze out the maximum amount possible.

Pour enough oil to be a 1/4″ deep in a heavy skillet over medium high heat.

Stir the onion, egg, and flour into the potato shreds.

When the oil is sizzling hot, form some of the potato mixture into flat patties up to 1/2″ thick between your hands. Place them gently into the hot oil using a spatula and being careful of spitting oil. Repeat, putting as many patties in the pan as can fit without touching, then sprinkle a tiny pinch of salt on each one. Let cook about 5 minutes, until golden brown, then flip, salt, and cook another 5 minutes.

When the hash browns are cooked on both sides, remove them to a plate lined with paper towels, then continue with the rest of the uncooked potato mixture.

Serve still warm with ketchup, applesauce, hot sauce, or other condiment of your choice.

Tasty and simple! Didn’t even get grease in my laptop.

Hash Browns

From Allrecipes.

• 2 medium russet potatoes
• 1/2 medium onion, finely chopped (I was a bit lazy about the chopping, it’s fiiine)
• 1/4 cup all-purpose flour (gluten-free is fine)
• 1 egg
• oil for frying
• salt

Shred the potatoes into a medium bowl with some water in it. Rinse off the potatoes well, until the water runs clear. Using a strainer and your hands, press as much water as possible out of the potato.

Pour enough oil to be a 1/4″ deep in a heavy skillet over medium high heat.

In a large bowl, stir the onion, egg, and flour into the potato shreds.

When the oil is sizzling hot, form some of the potato mixture into flat patties up to 1/2″ thick between your hands. Place them gently into the hot oil using a spatula and being careful of spitting oil. Repeat, putting as many patties in the pan as can fit without touching, then sprinkle a tiny pinch of salt on each one. Let cook about 5 minutes, until golden brown, then flip, salt, and cook another 5 minutes.

When the hash browns are cooked on both sides, remove them to a plate lined with paper towels, then continue with the rest of the uncooked potato mixture.

Serve still warm with ketchup, applesauce, hot sauce, or other condiment of your choice.