POTATO HASH

Prep and cook time: Less than 30 minutes

Makes: 4 to 5 servings

Special tools needed: Cast-iron skillet (12 to 14 inches in diameter)

- 3 tablespoons ghee (aka clarified butter, see below) or other high-temperature cooking fat

- 2 white potatoes with the skin on (about 1 1/2 pounds total), cut into 1/2-inch dice

- 1/3 cup diced onion

- 1/2 teaspoon salt

- 2 garlic cloves, minced

- 1 tablespoon fresh thyme leaves (optional)

1. In a cast-iron skillet over medium-high heat, melt the clarified butter. 

2. Add the diced potatoes and cook, stirring occasionally, for 5 to 6 minutes. 

3. Stir in the diced onion and salt and cook for another 2 minutes. Add the garlic and thyme (if using) and cook for another minute or until the potatoes are soft when pierced with a fork. Remove from the heat and serve warm. 

How to make ghee (clarified butter):

Melt chunks of unsalted butter in a small saucepan over low heat. Skim the white milk solids off the top and discard (or save for another dish). Set a piece of cheesecloth in a strainer or sieve and place it over a bowl. When the butter stops bubbling, pour it through the cheesecloth in order to remove any remaining milk solids. Store in the fridge and follow the expiration date for original butter. 

Tips:

Since "clarifying" butter removes the milk solids, it can be cooked longer and at a higher temperature without burning (unlike regular butter). It can also sometimes be tolerated by those with an intolerance to milk!

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 days of real food, 2014