Hashed Potatoes with Veal and Mushrooms
Serving Size, Ingredients and Equipment:
For each large portion:
- 1 pound peeled potatoes
- 1 small quartered onion
- 1 beaten egg
- 1/4 cup all-purpose flour
- 1 pinch of baking powder
- 1 pinch of salt
- 1 tablespoon fresh or frozen parsley
- 50g cubed veal
- 15 sliced mushrooms
- 50g cream
- 1 pound peeled potatoes
- 1 small quartered onion
- 1 beaten egg
- 1/4 cup all-purpose flour
- 1 pinch of baking powder
- 1 pinch of salt
- 1 tablespoon fresh or frozen parsley
- 50g cubed veal
- 15 sliced mushrooms
- 50g cream
Cooking Instructions and Methods:
After peeling the potatoes, shred or grate the potatoes along with the onion. Wrap the potatoes and onion mixture between a kitchen towel and wring out as much liquid as possible. This step is essential for crisp potatoes, so continue to squeeze until no more liquid comes out. In a large bowl, combined the potatoes and onion with the eggs, flour, baking powder, and salt.
In a large skillet heat 1/8 inch vegetable oil until hot. If using a stainless steel pan, a drop of water added to the pan should bead and race around the surface. If the drop of water simply evaporates, the pan is not yet hot enough. Put a large, heaping handfull of the potato mixture and flatten it with a spoon or spatula immediately. Fry to a golden brown crisp on both sides, about 3 minutes for each side. If you are concerned about burning, watch the edges of the potato, where you can see browning taking place.
Remove from the pan, place on a paper towel to train, and place in the oven to keep warm.
After you have made all of the potato cakes, sear the veal along with the chopped mushrooms in the pan.
At end end, and the cream.
Serve the potato cakes topped with the veal and sprinkeld with fresh parsley.
In a large skillet heat 1/8 inch vegetable oil until hot. If using a stainless steel pan, a drop of water added to the pan should bead and race around the surface. If the drop of water simply evaporates, the pan is not yet hot enough. Put a large, heaping handfull of the potato mixture and flatten it with a spoon or spatula immediately. Fry to a golden brown crisp on both sides, about 3 minutes for each side. If you are concerned about burning, watch the edges of the potato, where you can see browning taking place.
Remove from the pan, place on a paper towel to train, and place in the oven to keep warm.
After you have made all of the potato cakes, sear the veal along with the chopped mushrooms in the pan.
At end end, and the cream.
Serve the potato cakes topped with the veal and sprinkeld with fresh parsley.
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