Monday, 10 January 2011

Calling all chilli lovers

Chipotle Tabasco is a must for your store cupboard it has a fantastic smokey quality too it which gives way to the usual Tabasco kick. my favorite is on top of home made potato hash brown with a poached egg truly legendary !!! BUY IT!!!!

Killer Hash Browns

  • Parboil diced potatoes until tender then drain.
  • In a large pan sauté banana shallots until translucent add 100-ml of chicken stock and a very generous shake of the chipotle tabasco.
  • Cook over medium heat for 5 minutes to reduce the stock a little.
  • Smash the potatoes (not mashed just broken up) and toss with thyme, tarragon, salt and pepper. Combine with shallots
  • Wipe out pan and heat butter.(you can use olive oil with butter to stop it from burning only a small amount 1tsp) Make potato mixture into patties and cook in the heated pan until potatoes begin to turn golden on both sides.

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