Art of the Spud
Posted
Mon, 09/01/08
I don't know one person who doesn't love potatoes in some form or another. Whether they are boiled, fried, baked or raw, the potato is one of the wonders of ancient and modern cuisine alike.
According to Potatoes.Org:
Asia consumes almost half of the world's potato supply, but its huge population means that consumption per person was a modest 25 kg in 2005. The heartiest potato eaters are Europeans. Per capita consumption is lowest, but increasing, in Africa and Latin America.
In 2005, people in America consumed 16,399,000 tons of potatoes.
I'm a spud-lover from the cradle. One of my earliest food memories is of salting a raw potato wedge and eating it with relish. Later, I became an avid fan of French fries and homemade hash browns. I also love baked potatoes with various toppings, most notably green onions, melted cheese and broccoli. My favorite variety of spuds includes Yukon Gold, as well as small reds and whites. In recent years I have avoided Idaho potatoes as most contain black spots.
If I had to choose one over another, I would pick homemade hash browns as my favorite potato dish. Not just any homemade hash browns, however. My father makes them like no other, and while not the healthiest version in the world they are certainly the best-tasting.
Homemade Hash Browns
1 to 2 large potatoes, peeled & rinsed
Shred the potatoes using a grater; soak in a bowl of cold water for about ten minutes. Add bacon grease and butter to a large frying pan on medium heat. Drain potatoes and add to frying pan, spreading evenly. Season with salt and black pepper. Cook on one side until golden brown, and then flip over. Season with salt and black pepper again; cook second side until golden brown. Serve at once.
Dad's secret? Cooking the shredded potatoes in a combination of bacon grease and butter, with large amounts of salt and black pepper. The dish is simply to die for.
I have to admit the bacon-grease-butter route tops my list. I don't eat them on a regular basis, but when I do I savor every last morsel.
Tags: Food Photos;
Potatoes
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