Thursday, January 21, 2016
Potatoes are probably my number one winter staple, and it's nice to mix up their preparation once in awhile! I think there's an Italian word for this type of hash brown, tortino di patates, maybe? I just call them cheesy hash browns, and everyone really loves them.
4 large russet (or similar starchy type) potatoes, peeled and shredded
1 Cup sharp cheddar cheese, grated (at least one cup, more is fine!)
3 or so Tablespoons oil/fat (I usually use olive oil and bacon drippings)
Salt and Pepper to taste
1. Heat oil in a cast iron skillet, making sure the bottom is thoroughly coated. It's important not to skimp on the oil! You can also add more during cooking if the pan seems dry.
2. Put all the shredded potatoes in a large clean tea towel and squeeze out as much of their water as possible.
3. In a bowl, mix potatoes with salt and pepper (be generous with these as well).
4. Add about half of the potatoes to the skillet, then add all of the cheese, spreading it out over the top of the potatoes in an even layer. Spread the remaining potatoes over the top of that.
5. Cook on medium heat until bottom is nicely browned and crispy, flip, and cook the same on the other side, adding more oil if needed.
6. Drain on a towel, and cut into wedges.
They're great with various toppings as well - whatever you have on hand - salsa, sour cream, sauteed veggies... We often just eat them with a bit of ketchup!
Thursday, January 14, 2016
The next is this vest, which is definitely intended for the little boy. It's slow-going, but a wonderful introduction to intarsia knitting. Oh, how those charts used to intimidate me - no more! I actually found them to be really intuitive once I realized how they work. I see more intarsia and maybe even some fair isle knitting in my future.
What are you working on these days?