Recipe: Hash Browns (Marlboro Country Cookbook)

HASH BROWNS

3 large baking potatoes, peeled
6 green onions, finely chopped
1/4 cup finely chopped jalapeno chili peppers
1 to 2 tbsp. flour
1 tsp. salt
1 1/4 tsp. ground cumin
1/4 tsp. black pepper
1 egg, beaten
3 tbsp. vegetable oil (bacon fat or lard)

Shred potatoes into a mixing bowl; add onions and chili peppers.

Mix flour, salt, cumin and pepper; sprinkle over potatoes and toss to mix. Stir egg into potatoes.

Heat oil in a large skillet over medium heat.

Drop potatoes by 1/3 cupfuls into oil, spreading evenly to make 6 to 8 cakes. Cover and cook until browned, about 10 minutes. Turn and cook until second side is brown and potatoes and done.

Makes 3 to 4 servings
Source: Marlboro Country Cookbook