From the kitchen
Potato Milk Corn and Potato Hash
Crispy pan-fried potatoes and corn finished with a light potato milk glaze.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 4 medium Potatoes, diced small
- 2 tbsp Neutral Oil
- 1 cup Corn Kernels
- 1 Onion, diced
- 1/2 cup Potato Milk
- Salt and Pepper, to taste
- Fresh Chives, to finish
Method
- Heat the oil in a large skillet over medium-high heat and add the diced potatoes.
- Cook, stirring occasionally, 12 to 15 minutes, until golden and crisp at the edges.
- Add the corn and onion, and cook 5 more minutes.
- Pour in the potato milk and cook 3 to 4 minutes, stirring, until it reduces into a light glaze coating the vegetables.
- Season and finish with fresh chives.
Kitchen note
Let the potato milk reduce down to a glaze rather than a sauce here, this dish should stay crisp and pan-fried in character, not turn into a stew.
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