Fermented Hash Brown Potatoes

(from greenfood’s recipe box)

This method reduces the starch in the potatoes plus giving them a sour delicious flavor. Note that the best way to eat potatoes is to cook them first; allow them to cool and then reheat them.

Source: Nourishing Traditions

Categories: good carbs

Ingredients

  • 4 medium potatoes, not peeled
  • 1/2 cup whey
  • 1 Tablespoon sea salt
  • 3 Tablespoons butter
  • 3 Tablespoons extra virgin olive oil
  • sea salt and pepper

Directions

  1. Cut the potatoes into julienne slices using the food processor or grate them using the grater

  2. Place in a bowl with water, whey and salt

  3. Press potatoes down so that they are entirely covered with water, cover and soak overnight.

  4. Pour water out, skim off top layer of potatoes (which will have turned brown), place potatoes in a tea towel and wring out thoroughly.

  5. Melt butter and olive oil in a large, heavy skillet. Place half the potatoes in the pan and press down firmly; sprinkle with salt and pepper, cover pan and cook over medium heat about 5 minutes or until potatoes are well browned.

  6. Repeat with the second batch

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