Traditional Hash Browns 21 Club Recipes

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

TRADITIONAL HASH BROWNS `21' CLUB

Steps:

• Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
• Preheat oven to 350°F.
• In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
• Sprinkle hash browns with pepper and salt to taste and cut into wedges.

CLUB 21 CHICKEN HASH

Steps:

• Melt butter in heavy medium saucepan with ovenproof handle.
• Blend in flour until smooth.
• Gradually stir in milk until smooth and thickened.
• Stir in hot pepper sauce, worchestershire, white pepper and season to taste with salt.
• Cover and bake at 300F, 1 1/2 hours.
• Strain sauce.
• Stir in half and half, sherry and chicken.
• Heat over low heat until heated through.
• Adjust seasonings.
• Add small amount of hot sauce to egg yolks.
• Return yolk mixture to saucepan.
• Heat, stirring until slightly thickened.
• Do not boil.
• Serve hot over toast, waffle, baked potato shell or wild rice.
• Makes 4 servings.