"Risotto" Hash Browns

I use "risotto" because I use stock while cooking. Not only does it add an element of creaminess, but it deglazes the pan and adds flavor. With prep time, this takes about 45 minutes. I use chicken stock, but you can make this vegetarian by using veggie broth or full-on vegan by using a non-animal fat (like all veggie oil, for example) for cooking. Just make sure SOME kind of fat is used so the taters can brown properly.

"Risotto" Hash Browns

note: The measurements for the seasonings are approximate. I usually do this by eye.

Ingredients:

• 2-3 Small Russet Potatoes, peeled and cut into 1/2-inch cubes


• 1 Small onion, chopped into 1/4-inch peices


• 2 cloves garlic, finely minced


• 1/4 teaspoon smoked paprika


• 1/4 teaspoon chili powder


• pinch each dry mustard, whole coriandar seeds, whole cumin, whole fennel, ground in a mortar and pestle (should equate to 1/4-1/2 teaspoon, all together)


• salt and fresh ground pepper to taste


• a cup or more of chicken stock (fresh is great if you're up to it. I rock a good boxed most of the time.)


• 1 teaspoon each veggie oil and butter for cooking

Method:

1. Peel and cut potatoes and leave to soak in water. This will remove some of the starch and keep the taters from getting too sticky.


2. While preheating a 12" skillet over medium heat, prepare the onions and garlic.


3. Add the oil and butter to preheated pan. Add onions and cook covered for 5-7 minutes. Lighly salt and pepper if desired.


4. When the onions are clear and slightly brown, add the garlic and cook uncovered for one more minute.


5. Add the potatoes and all of the seaonings. Add just enough stock to cover the potatoes halfway up. Stir to make sure all the potatoes are covered evenly in seasonings.


6. Cover and cook for 10-15 minutes (or when the stock has reduced almost all the way) at a simmer.


7. Add more stock (same amount) and stir. Cook for another 10-15 minutes.


8. Check for tenderness. If taters need more time (you should be able to cut them easily with your spatula or spoon.), add just enough stock to cover the bottom and cook for another 5-10 minutes.


9. They will be ready to eat at this stage, but feel free to crank the heat and brown more if desired.

You shoud have a pile of brown taters that have a slighly saucy look. If they ever last long enough to do so, I'll post a picture of them.