Guest guest Posted February 9, 2003 Report Share Posted February 9, 2003 Sounds yummy. What are Texas hasbrowns like? ~ f ~ *native NYer in Oregon* The higher we soar the smaller we appear to those who cannot fly. -Friedrich Wilhelm Nietzsche, philosopher (1844-1900) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> , " daveo " <daveo@m...> wrote: > Add two scoops of country gravy (with a crumbled sausage patty mixed in) > over a decent sized helping of Texas hash browns, fresh buttermilk biscuits, > strawberry jam, and my Sunday's is off to a fine beginning. :-) > > DaveO Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2003 Report Share Posted February 9, 2003 Heartier than hash browns with a mild pepper kick. Instead of grating potatoes, slice them like fat shoestrings so that none are longer than about an inch. Add salt, black pepper, chopped onions, and chopped jalapeños to taste. Fry on low-medium heat, turning often, until golden brown in olive oil. To serve, smother in country gravy. DaveO Feral <terebinthus [terebinthus] Sounds yummy. What are Texas hasbrowns like? ~ f ~ *native NYer in Oregon* The higher we soar the smaller we appear to those who cannot fly. -Friedrich Wilhelm Nietzsche, philosopher (1844-1900) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> , " daveo " <daveo@m...> wrote: > Add two scoops of country gravy (with a crumbled sausage patty > mixed in) over a decent sized helping of Texas hash browns, fresh > buttermilk biscuits, > strawberry jam, and my Sunday's is off to a fine beginning. :-) > > DaveO Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2003 Report Share Posted February 10, 2003 On Sun, 9 Feb 2003 20:55:45 -0800, you wrote: > >Heartier than hash browns with a mild pepper kick. > >Instead of grating potatoes, slice them like fat shoestrings so that none >are longer than about an inch. Add salt, black pepper, chopped onions, and >chopped jalapeños to taste. Fry on low-medium heat, turning often, until >golden brown in olive oil. > >To serve, smother in country gravy. > Another variation - this is how my mother did them and I LOVE it. Calorific, I think, from the oil - but good. Peel the potatoes and cut them into rather large dices - not tiny little ones, but not big chunks either. Chop an onion or two. Put the potatoes and onions in a heavy frying pan and add lots of freshly-ground black pepper. Fry the potatoes and onion together in a little oil, turning and stirring frequently until done - it takes a while, half an hour or more. You'll probably need to add oil at some point. You can leave them part of the time on a low flame, covered, so they'll cook through. Pat -- Pat Meadows CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ Quote Link to comment Share on other sites More sharing options...
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