Update on the life of a girl working on a private yacht: We are currently in Quebec City waiting out Hurricane Leslie. Next on our itinerary will be working our way back through the St. Lawrence seaway on our way to Maine. In case you don't know how living on a yacht works, I have a private chef. Oh wait? Have I told you that at least 100 times? Okay, there is a chef on board specifically for the guests but I have to eat too, so I get the bonus of sampling all the delicious food. Lucky for me, Chef Michelle is also my roommate, travel buddy, and when we get a chance, drinking buddy. She's an incredible cook, and takes care of us daily with a wide variety of food. Curry is one of her latest specialties that I'm addicted to. Since I no longer get to cook and rarely have the time, I have been dying to get in the galley. I obviously love food and cooking but I also quickly adapted to getting my meals made for me. Spoiled - I know. I promised Michelle I would make her some of my specialties and it turns out I excel in breakfast dishes.
|Michelle & Megan. Not only is she pretty, but she can cook too!|
When I go out to breakfast, this is typically how it goes:
Me: "Can I please have the hash browns extra crispy?"
Whoever I am dining with - usually the whole table: "Me too please!"
Waiter: "Of course!"
How often have I ever gotten nice crispy golden hashbrowns? I am sure a handful of times but I can only remember once at this little gem in Portland, Oregon: Pine State Biscuits. Instead, what typically happens, is I get a pile of mushy potatoes with a couple of crispy pieces. This is unacceptable! I started cooking breakfast in beautiful Bridgeport, CA at Hunewill Guest Ranch many years ago. I continued this last year as a line cook in Dubois, Wyoming at Crooked Creek Guest Ranch. I tell you this only to confirm that I have lots of breakfast cooking experience and it is possible to make crispy hash browns for the masses! It is so easy. Here's how it goes:
I often use frozen shredded hash browns. These are easy and organic versions are available too. If you want fresh, you have to be careful. Potatoes retain a lot of water. One of my favorite food memories is my Aunt Donna shredding leftover dinner potatoes from the garden for hash browns in the morning. This turns out to be the perfect way to do it and they are so amazing. If you have the oven on the night before, throw a few potatoes in to cook. They just need a good start. Scrub them and throw them right in but no need to wrap them in tinfoil or anything. Leave them uncovered for the night and shred in the morning.
Heat up your pan and put in a good amount of oil. I put in a generous amount - about 1/4 to 1/2 inch of vegetable oil. You aren't eating hash browns to be healthy and for them to get nice and crispy you have to do it. Get over it. Get the oil really nice and hot. This is very important. Once the oil is really hot, put in a thin, even layer of hash browns, fresh or frozen.
|Raw, frozen spuds|
|You get extra points if you can flip them all at once!|