February 28th, 2012
Tags: Side Dish.
NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.
My hash brown recipe isn’t really ideal for a last meal, if only because it doesn’t produce much in the way of hash browns. A valedictory blowout would, on the face of it, seem to call for gross feeding, a grand buffet, a conscienceless debauch that inspires only a longing for oblivion after the last swallow. These hash browns are austere and exquisite, something from a tasting menu at the diner of the gods. But that’s only if you are making them by yourself. Since the My Last Supper premise posits endless resources, I would have dozens of cooks preparing this dish in succession, so that the butter-soaked potato snowflake appears again and again, replenished constantly by another coming just out of the pan. The recipe itself couldn’t be simpler.
When it comes to the butter, don’t be timid. When it comes to time, be patient. The more butter you use and the longer you wait, the better and crunchier the hash brown becomes. You’ll know it’s ready when it looks like a glorious snowflake. (To ensure quality control, we personally tested this directive repeated times.)
November 9th, 2012
Eric Ripert’s Croque Monsieur with Caviar
September 12th, 2012
April Bloomfield’s Roasted Vegetable’s
June 12th, 2012
Melissa Clark’s Sesame Halvah Toffee
June 5th, 2012
Joey Campanero’s Italian Wedding Soup
May 29th, 2012
Michael Solomonov’s Hummus-Masbacha
May 22nd, 2012
Michel Richard’s Laurence’s Ratatouille