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The ultimate hangover food, these hash browns are simply chile-spiked crisped potatoes sprinkled with cilantro. Serve them with a fried egg on top and a side of perfect bacon for a breakfast that will chase away the craziest night of partying.
1Heat oil in a large cast iron skillet or frying pan over medium heat.
2Meanwhile, peel potatoes and grate on the large holes of a box grater. Squeeze mixture by the handful to release as much moisture as possible. Mix potatoes with chili powder and pepper until well combined.
3When oil shimmers, scatter potato mixture evenly in the pan and sprinkle salt over top. Cook until the bottom of the hash is golden brown and crisp, about 5 to 6 minutes. Break the hash into four pieces, flip, and cook until golden brown and crisp on the second side, about 4 to 5 minutes more. Sprinkle with cilantro and serve immediately.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Roasted poblano peppers are stuffed with gooey Monterey Jack cheese, then coated in a light, crispy batter (gluten-free!) and fried. Served with a rich, spicy roasted tomato sauce, these chile rellenos are super delicious, and sure to impress. Read more.
For hash browns that are crisp on the outside and buttery on the inside, look no further than your multifaceted waffle iron. Serve as is, or try with a dollop of Greek yogurt and sprikle of chives.
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