TAILGATING TIME IS YOUR INTERACTIVE DALLAS/FT. WORTH SITE TO EAT, PLAY, SLEEP & MEET AT YOUR FAVORITE EVENTS

Parmesan & Cholula Chili Garlic Hash Browns

Serves: 6

 

Ingredients

 

cup olive oil

2 pounds potatoes
cup finely chopped white onion (or scallions if you prefer)
teaspoon salt
teaspoon black pepper
2 ounces finely grated Parmesan cheese

1 tablespoon Cholula Chili Garlic Hot Sauce

Chopped Italian parsley to sprinkle on top

Equipment needed: a food processor fitted with medium shredding disk

 

Preparation

1.      In a 10-inch nonstick skillet heat 1/4 cup olive oil over moderate heat.  Add the onion with salt & pepper to the skillet, cook, stirring occasionally, until softened, 2 to 3 minutes. Remove from heat.

2.      Peel potatoes and coarsely grate in food processor. Squeeze potatoes with paper towels to remove excess moisture and place in a bowl.  Add onion mixture, stirring to coat potatoes, and stir in cheese with 1 oz Cholula Chili Garlic Hot sauce.

3.      Heat 2 tablespoons olive oil in the skillet (not cleaned) over moderate heat. Add potato mixture, then press firmly into a cake and round edges with a spatula. Cover skillet and cook potato cake until underside is crusty, 8 to 10 minutes. Slide out onto a plate.  Flip potato cake into the skillet again to cook other side.  Cover and cook until potatoes are tender and underside is crusty, about 10 minutes. Top with parsley, a bit more Parmesan cheese and a few shakes of Cholula Chili Garlic Hot Sauce (to taste).  Slide cake onto a platter and cut into desired serving sizes.

 

 

 
Content copyright 2010 - 2011 TailgatingTime.com. All rights reserved.