Monday, August 29, 2005

Wollensky Hash Browns


Chef Tommy Elbashary of Smith & Wollensky

Serves 2
Preparation Time: 15 minutes

4 small Idaho potatoes, boiled and refrigerated overnight
1 small green pepper
1 small onion
4 tablespoons clarified butter
1 teaspoon All-purpose seasoning
Salt & pepper to taste

Preparation: Peel and dice the potatoes, set aside. Chop the green pepper and onion, sauté in the butter until translucent. Add potatoes. Cook at high heat without stirring until a golden-brown crust forms on the bottom. Flip and brown the other side. Serve.

These go great with a nice medium-rare filet mignon.

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