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Categories:
butter onion garlic ketchup brown sugar cider vinegar brown mustard Worcestershire sauce salt peanut oil potatoes salt olive oil butter scallion cilantro
Viewed: 60 - Published at: a year agoIngredients
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1 teaspoon finely chopped garlic
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground pepper
- About 2 quarts peanut oil
- 4 medium Idaho potatoes
- Salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup diced Porkette
- 1/2 cup chopped scallion
- 2 tablespoons chopped cilantro
Method
- Make the sauce: in a saucepan, melt the butter over low heat; add the onions and garlic and cook until the onions are soft but not brown.
- Add the remaining ingredients and simmer until slightly thickened, about 20 minutes.
- Let cool.
- Make the potatoes: fill a deep pot with 2 inches of oil.
- Heat the oil to 320 degrees.
- Meanwhile, peel and julienne the potatoes and drop them into a bowl of water.
- Run water into the bowl until it runs clear.
- Dry well.
- Fry in batches so the potatoes are blanched but not browned, about 1 1/2 minutes.
- Drain.
- Increase the oil temperature to 375 degrees and fry a second time in batches until golden brown.
- Toss them in a paper-towel-lined bowl and season with salt.
- Make the hash: heat the oil and the butter in a large pan over medium-high heat.
- Add the Porkette and the scallions and cook until the Porkette starts to brown.
- Add 2 cups of fried potatoes and cilantro, then 1/4 cup sauce and stir until the potatoes are just coated.
- Taste and add a tablespoon more if you like; reserve remaining sauce for another use.
- Serve with fried eggs.
