online gambling regulation mexico Potato, sauerkraut, dill and caraway seeds. Such a great combination inspired by Eastern Europe cuisine.
888 casino online casino €88 gratis bonus Serve these delicious hash browns filled with tangy sauerkraut with a dollop of sour cream and a green salad for breakfast or lunch.
- I recommend using cast iron skillet for this recipe. It allows you to get gentler, more radiant heat that working great for the hash brown crust.
- Use high smoke point oil. The temperature at which a given oil will start to smoke is called its smoke point. Grapeseed or canola oil are suitable here.
- The type of potato you use can have a great impact on the final result. My personal favorite is Agria potato that turns nice and creamy when cooked and great for developing the golden crispy crusts.
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Juniper berries, caraway seeds, dill and a pinch of Himalayan salt from Living Goodness designed for the true Kraut connoisseur. Get some yum in your tum.
casino online gaming malaysia 2 Serves (4 pcs)
- 4 big Agria potatoes, peeled and shredded
- 1 Cup of sauerkraut (I use dill, juniper, and caraway seeds Sassy Sauer Kraut from Living Goodness
- Kosher salt
- Vegetable oil for frying
casino slot machines price For garnish:
- Sour Cream or Cashew mayo (for vegan version)
- Nasturtium flowers
- Green garden mix
- Sprinkle the grated potatoes with salt and leave for 5 minutes. Then remove excess of liquid using a sieve, colander or tea towel.
- Preheat 25cm (10 inches) cast iron skillet on medium heat about 5 minutes. Add some vegetable oil. Oil will make your hash brown very crispy. Place two tablespoons of potato on the pan and try to make layer thin as possible, flat and round. Place one tablespoon of sauerkraut in the center of the potato layer. Continue with one more layer of potato. Press it slightly using a spoon.
- Turn it over when golden brown. Continue till both sides are golden and crispy and till the potato is ready inside. This takes a bit longer than a plain hash brown.
- Serve warm with sour cream or cashew mayo, mixed green leaves, dill and nasturtium flowers. Sprinkle with fresh cracked black pepper.