Suman* or Hash Browns?
Like most living in the DC area, I was home again yesterday weathering the area’s second blizzard in a week. I was also still hit by the cooking bug, despite having lots of leftovers and fewer ingredients on hand. What we did have were a couple of russets and some onion that needed to be used up….and access to our complex’s convenience store.
Breakfast for lunch it was… Turkey bacon from the downstairs convenience store and hash browns. I used Sara Moulton’s recipe as a roadmap (recipe below the shot)…
Hash Browns Recipe
From Food Network’s Cooking Live
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large baking potato, baked, peeled, and diced
- Kosher salt and freshly cracked black pepper
In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.
Step by step pictures after the jump.
I didn’t follow the recipe to a tee. Instead of dicing my russets, I shredded them on a grater.
Since Dan doesn’t like large chunks of onion, I had to mince them finely…
There was also just the one onion, but twice the potatoes. Here’s the onion in the skillet:
…and with potato added.
…so..yep… the browns looked more like suman* than your conventional hash browns. The caramelized onion gave it great flavor…flavor I’d prefer not to smother or cover.
I gave the batch another round in the pan after I cooked the turkey bacon both to brown it more and warm it up. Looking even more suman-like here on the plate…
There will probably be a followup post when I make this again…closer to recipe instructions. (Uh-oh… was Dan playing with his food again?)
* What’s Suman? Suman is a Filipino dessert… a sweet cake most often made with glutinous rice and coconut milk. It’s also commonly wrapped in a banana leaf, then steamed. There’s a good picture of unwrapped suman on this blog post.