crisp potato mini hashbrowns w sour cream, applesauce

2.5 lbs potatoes, peeled, grated, all water squeezed out, then chill

3 whole eggs, beaten lightly with a splash of cream
dash juice of actual lime
dash tabasco


1/8 tsp baking powder
dash salt
1/4 cup plus 1/8 cup plain flour, or thereabouts
black pepper

1) Mix beaten egg, splash of lime juice, and dash of tabasco. Add chilled potato.

2) Mix dry ingredients together in another bowl, then add into the wet potato mixture.

3) chill in fridge til ready to cook. The lime prevents potatoes from greying.

4)When ready to cook, heat oil in a large pan til hot. It´s ready when a sprinkle of flour into it will bubble.

5) When oil is ready, spoon out potato mixture by a tablespoonful, not piled up, then flatten out once int the pan. Fry about 4-5 minutes each side, like a pancake, til each side is crisp, lightly browned. Keeping them small, and flattening them, will help with crispness on the outside, yet tender on the inside. Only turn once, and not til the first side is done.

6) Remove to a plate covered with papertowels or a tea towel. OR, onto a pan, then put in a warm oven til it´s time to eat, to keep them warm. Usually I have no room for this, but when I do, I will keep them warm in the oven.

Serve with


*applesauce (boil up some peeled apples, til not quite smooth, with a little butter, and spices of cinnamon stick, ground cinnamon, ginger, fresh crushed ginger, and nutmeg, for spicy applesauce. Serve hot or cold)

*sour cream, with a side of celery and carrot sticks.