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SORBET MIMOSAS & OVEN BAKED HASH BROWNS

We had a great time trying new cocktails and watching the Sabres game. Sunday my mom and I cooked a big breakfast, which is where the two items in today’s post came from. My mom discovered the idea of swapping out orange juice for orange sorbet in mimosa and I wanted to show you guys how we make our own hash browns using the mandolin from my last post.  I got a few questions about it so I’ll include all the info about it in the post and give you this cool alternative to the store bought pan fried hash browns! This would also be an awesome thing to make for breakfast in bed for Valentine’s Day! I’ll start off with the mimosas because they really couldn’t be any easier to make! Put a couple scoops of orange sorbet in the bottom of a champagne glass and carefully top it with champagne. The bubbles don’t dissipate as easily on their own, so I had to fill the glasses about half way and scoop out the bubbles with a spoon before filling the rest of the way.

 

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Okay, now onto this recipe! Preheat your oven to 425, placing a baking sheet in the oven to “preheat”, put the mandolin blade at 1/8″ thickness and slide in the smallest julienne blade (1). I then washed and peeled 2 lbs white potatoes and sliced them on the mandolin (2). Put the sliced hash browns in a large bowl, sprinkle with 1 tsp of kosher salt and let sit for about 5 minutes (3). This is going to season the potatoes but it’s also going to bring out a lot of moisture so you’ll need to use your hands to squeeze the potatoes out (4) before you go any further or they won’t crisp up like you want. Once they’re all squeezed out season with 1 tsp paprika, 1/2 tsp black pepper and a couple tablespoons of extra virgin olive oil (5). Stir well and then spread out on your preheated baking sheet, making sure to spread out as much as possible so they can crisp (6). Bake until golden brown and crisp, flipping occasionally with a spatula. I like mine super crispy so I did 30 minutes, but change the time according to your preference.

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