Life should be simple, not meaning plain, just simple. So are hash browns.

Hash browns with tomato and mushroom

1   Recipe

1.1   Ingredients

Only four ingredients:

  • One medium potato.
  • One tomato, only used partially.
  • Mushroom.
  • Cooking oil.

1.2   Directions

It takes less than 30 minutes, can be done with 15 to 20, including washing the pan.

  1. Peel and grate potato.
  2. Heat up oil at medium heat, and dump grated potato into the pan. Fry them a bit like you do with onion for about thirty seconds to get rid of some water from the potato. Lower the heat a bit, shape the potato and press down to about a quarter of inch or half a centimeter in thickness.
  3. Slice the bottom of tomato, then four sides. Slice mushroom and place them on top of cut side of tomato slices, then place them onto baking sheet, drizzle some olive oil on each stack of tomato and mushroom, and roast in oven for about 10 minutes at (maybe) 200°C.
  4. Once the bottom of hash browns has formed a crust, flip it to cook another side. Constantly to press down. Take a fork and poke through the crust vigorously to help moisture to come out, do it constantly as well. This won’t break the structure of hash browns, it will still be whole, won’t fall a part, do not worry. Have some good pokes!
  5. Once hash browns are cooked — good crust on either sides, place it on a plate. Put the tomato and mushroom on the side or on top of hash browns. Pour the roasting oil on top of the tomato and mushroom, don’t waste the flavored oil.

2   Notes on the recipe

No need to wash off starch or use paper towel to squeeze out the extra moisture. The key is to form crust on either side. For me, the inside can be a bit moist and I prefer that way because the starch would make inner have a creamy texture. I use fork to help the moisture to come out, not sure if that really helps, but it’s not mushy and the final result is good.

The hash browns in the photo have very crispy edge, they were cooked at medium or medium-high heat. If you like crunchy, you use that level of heat, or don’t go over medium heat.

I use normal tomato, you can use any tomato you like, such as cherry tomato or plum tomato. Just half it or quarter it, accordingly. You can fry them in separate pan, or the same pan after hash browns are done. Also I think asparagus is a good option, but I don’t have any in hand.

3   Thoughts come with the recipe

If you are a regular reader, you probably have noticed that I have been slacking. It’s not like I got nothing to write about, just I don’t like writing things I don’t use or need. I don’t want to write just for the sake’s of writing, I want to write because I feel it’s right.

This recipe somewhat reflects my view of things in life, that is the simplicity.

You should have noticed that there is no salt of black pepper in the recipe, you can add if you like, but there is no need. These days, people have forgot what food really taste. It’s not flavorless, just your test buds have forgot the natural flavors, drown in a ton load of condiments or ingredients.

There is nothing wrong with the fundamental salt and pepper, but you don’t need them. Even mushroom would taste great with tomato juice. However, when you fancy, you can fry tomato and mushroom with a tablespoon of good vinegar. They will taste really great.

When I eat this, I tear the hash browns into small piece, and put the stack of tomato and mushroom on top of the piece. It’s like a finger food. The juice and flavor from tomato and olive oil, the softness from mushroom and the crispiness from the hash browns. It’s a simple heaven.

Nothing against those flavor intensifier, but they make you believe you must have those in order to have a good dish. A good dish makes you appreciate the food you put into your mouth, the satisfaction you get from eating them. Simple cooking with pure ingredients, that’s all you need.

By the way, the coffee is black.