LISTEN TO THE PODCAST
We all know and love the American Hash Brown, but let's put an international spin on this classic dish. Author Raghavan Iyer, who wrote Indian Cooking Unfolded told Tonia's Kitchen about his idea combining Turmeric with hash browns. He starts with shredded potatoes, or sweet potatoes. Add ground Turmeric, chilies, cilantro and salt to a non-stick skillet. Fry'em up and enjoy the delicious crunch on the outside, along with the potato's natural creaminess inside.
2 pounds russet or Yukon Gold potatoes
1/2 cup finely chopped cilantro leaves and tender stems
1 1/2 teaspoons kosher or sea salt
1/2 teaspoon ground turmeric
1 habanero chile, stem discarded, finely chopped (see note)
2 tablespoons canola oil
1. Peel the potatoes and shred them in a food processor or by scraping them against the large hole of a box grater. Pile the potato shreds into a medium bowl.
2. Mix in the cilantro, salt, turmeric and chile. Because you’re using an habanero, use a spoon to do the mixing.
3. Heat the oil in a large nonstick skillet or well-seasoned cast iron pan over medium-high heat. Once the oil appears to shimmer, spread the potato mixture in the skillet in an even layer that’s about 2 inches deep. A sizzling sound as soon as the potatoes hit the skillet is a good sign that the skillet is the right temperature.
Note: Wear gloves when handling spicy chile peppers, especially habaneros and Scotch bonnets. Discard the habanero’s veins and seeds if you want a slightly less spicy dish.
