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Title: Turmeric Hash Browns
Categories: Indian
Yield: 2 Servings

2 lb Russet or Yukon Gold
- potatoes
1/2 c Cilantro leaves & tender
- stems;
- finely chopped
1 1/2 ts Kosher or sea salt
1/2 ts Ground turmeric
1 Habanero chile;
- stem discarded,
- finely chopped,
- (see note)
2 tb Canola oil

Peel the potatoes and shred them in a food processor or by scraping
them against the large hole of a box grater. Pile the potato shreds
into a medium bowl.

Mix in the cilantro, salt, turmeric, and chile. Because you're using
an habanero, use a spoon to do the mixing.

Heat the oil in a large nonstick skillet or well-seasoned cast iron
pan over medium-high heat. Once the oil appears to shimmer, spread
the potato mixture in the skillet in an even layer that's about 2"
deep. A sizzling sound as soon as the potatoes hit the skillet is a
good sign that the skillet is the right temperature.

Reduce heat to medium and cook the potatoes covered, without stirring,
until they are crispy brown on the underside, 10 to 12 minutes. Turn
the thick patty over using 2 spatulas and brown the 2nd side the same
way, 10 to 12 minutes. Serve immediately.

Recipe by sanjuro

Adapted FROM: Indian Cooking Unfolded by Raghavan Iyer

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
tumeric-hash-browns.txt>

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