suleenelena
08-01-2006, 08:20 PM
A classic brunch dish, these golden potatoes are just delicious
900g/2lb medium- size potatoes
2tbsp sunflower oil
1 onion, peeled and finely chopped
25g/1oz unsalted butter
1 tbsp fresh lemon thyme leaves
salt and freshly ground black pepper
olive oil for drizzling
Fresh lemon thyme sprigs for garnish
Method:-
Cook potatoes in lightly salted boiling water until al dente.( Not too soft not too hard). Drain and leave to cool. Peel and cut into small cubes. Heat oil in a large pan and fry onion until soft but not brown. Remove from pan with a slotted spoon and reserve. Add butter to pan and melt then add potatoes and thyme leaves and cook over a gentle heat, turning over , until golden. Return onions to pan and season with salt and freshly ground black pepper. It does not matter if the potatoes do not brown evenly. Heap hash browns on to a serving platter and serve drizzled with olive oil and scattered with garnish of fresh lemon thyme sprigs.
900g/2lb medium- size potatoes
2tbsp sunflower oil
1 onion, peeled and finely chopped
25g/1oz unsalted butter
1 tbsp fresh lemon thyme leaves
salt and freshly ground black pepper
olive oil for drizzling
Fresh lemon thyme sprigs for garnish
Method:-
Cook potatoes in lightly salted boiling water until al dente.( Not too soft not too hard). Drain and leave to cool. Peel and cut into small cubes. Heat oil in a large pan and fry onion until soft but not brown. Remove from pan with a slotted spoon and reserve. Add butter to pan and melt then add potatoes and thyme leaves and cook over a gentle heat, turning over , until golden. Return onions to pan and season with salt and freshly ground black pepper. It does not matter if the potatoes do not brown evenly. Heap hash browns on to a serving platter and serve drizzled with olive oil and scattered with garnish of fresh lemon thyme sprigs.