I first experienced a form of these hash browns on Orcas Island,WA at a bed and breakfast called Cayou Cove. When my husband and I got home, the first thing I did was email the owners and ask (beg) for the recipe so I could duplicate them at home, which is impossible.
Maybe it’s because I’m not on vacation, and therefore have to serve myself and hungry family members, instead of being served by a smiling B&B owner who loves nothing more than to bring in a beautiful tray of heavenly food to her guests. But even though food always tastes better when someone else is serving, I’ve been making my version of Cayou Cove’s hash browns ever since.
Today I decided to bake them in ramekins instead of frying. I learned from watching a documentary that 500 calories of oil barely fills up the lower portion of your belly, while 500 calories of raw vegetables nearly fills it right up. One is the healthier option and one is not. You decide.
So I modified the recipe slightly, and set about cooking them my way. I think this option is slightly healthier. I say slightly for one good reason: a tiny pat of sinful butter during the last 10 minutes of cooking. What’re ya gonna do?
First, you have to peel, shred and soak the potatoes in a large bowl of ice water before you get started on anything else. Let them soak for at least 30 minutes.
Healthy Hash Browns (adapted from Cayou Cove)- from today, which I’ll be modifying soon. Makes 6 light-portion hash browns
- 1 large russet potato
- 2 eggs
- 1 Tb. flour
- salt and pepper to taste
- 1 Tb. of chopped parsley
- Minced shallot to taste – 1 Tb.
After the potatoes finish with their soak, squeeze them by handfuls to get rid of the water. Place squeezed handfuls on top of a paper towel. When you’re done extracting all the water, place in a large mixing bowl.
Mix the eggs, flour, salt, pepper and shallot together and add them to the potatoes. Give them a stir ( I use my hands) to make sure all is incorporated. Now you are ready to fill the ramekins. Just make sure you’ve buttered and floured the ramekins so the hash browns don’t stick.
Earlier I said I was going to modify the recipe. I think I’ll use 2 potatoes instead of 1. I’d like to make them twice as thick, but for portion control, I did like the size. Although I ate 3, so my strategy didn’t work very well today. What’re ya gonna do?
Bake in a 400 degree oven for 30 minutes, and then…here is where they become slightly less healthy…
Those little sinful pats of butter. But they are really small, they barely even count. I think.
Put them back in the oven for another 10 minutes. Pop them out of the ramekins and enjoy!