Zwierze Miesoie Critter Hash Marks Recipes

MUENSTER MONSTER HASH BROWN FINGERS

Steps:

• Spray an 8-inch square baking dish with cooking spray and line with parchment with an inch or so of overhang on all sides.
• Put the hash browns in a large bowl. Sprinkle with the cornstarch, salt and smoked paprika and toss well to coat the potatoes evenly. Add the egg and melted butter and toss well to coat. Fold in the Muenster and parsley. Press the mixture firmly into the lined baking dish and flatten the top and sides evenly. Freeze until firm, about 30 minutes.
• Pour about 1/2 inch of oil in a large nonstick skillet and heat over medium-high heat. Remove the hash browns from the baking dish and cut in half with a serrated knife, then cut each half into 5 "fingers."
• The oil is ready when a shred of potato sizzles vigorously on contact. Slide half of the fingers into the oil and fry until deep golden and set on the bottom (you will know it's time to flip when they are easy to turn), about 3 minutes. Flip and fry the second side in the same way, about 3 minutes more. Drain on a cooling rack set over a baking sheet to drain excess oil. Repeat with the remaining fingers. Season with salt and serve with ketchup on the side.

PERFECT HASH BROWNS

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
• Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.