THUNDER BAY – Here is a recipe that while it might sound different, afterall, who would dare put horse radish into their hashbrowns? However it makes for an amazing dish. Hashbrown potatoes are a favorite. Served as a side dish, they can be offered as a breakfast staple, or served alongside lunch, or dinner
The basics of the recipe are pretty simple, and you can experiment to add to make it your own.
I make my hashbrowns with freshly shredded potatoes, for a single serving, two small potatoes or one larger one will make for a nice sized serving.
I shred the potatoes with a grater, and then pat away any surplus moisture.
Next, I add some olive oil, both to a heating cast iron fry pan, and to the shredded potato.
Then, add two to three teaspoons of horse-radish, and some fresh ground pepper. This might sound strange to you at first, but the combination of horse-radish and potatoes is a fantastic taste combination.
Once the potato and horse-radish mixture is well blended, put the mixture into a cast iron fry pan at medium to high heat. Press down the pattie as it cooks and flip it over as it browns.
Once it is done. You should have a nice, crispy hashbrown pancake ready to serve.
This tasty treat is one your family will quickly add to the family favorites. Enjoy
You can experiment with this recipe, adding onions, peppers, or topping the hashbrown pattie with salsa or that traditional favorite tomato ketchup.
As always in the kitchen, don’t be afraid to experiment.
