| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Good, Morning, Texas | 10 | servings |
INGREDIENTS
| 4 | Potatoes; peeled and | |
| ; julienned 50-ct. | ||
| 2 | White onions; thinly sliced | |
| 1/2 | c | Calamata olives |
| 2 | tb | Thyme; chopped |
| 2 | tb | Rosemary; chopped |
| 2 | tb | Basil; chopped |
| 3 | oz | Grape seed oil |
| Sprinkle white sugar |
INSTRUCTIONS
In a saute pan, caramelize the onions in 1/2 oz. of grape seed oil. Season withe salt and pepper to taste and add the sugar. Cook on low heat for 20 - 25 minutes. When the mixture is dark brown, add the olives and herbs. Season to taste and set aside. In a saute pan, heat 1 oz. Of grape seed oil and add half of the shredded potatoes. Cook for 1 minute. Season the potatoes and then place the onion mixture on top of them. Place the other half of the potatoes on top of the onion mixture, season again and then cook until the bottom half is golden brown. Flip the hash browns and let cook for 2-3 minutes, adding more oil if needed. Remove from the pan and place in a pie pan. Bake at 375 degrees for 15 minutes or until done. Executive Chef William Koval, from the acclaimed Hotel Adolphus French Room, showed us how to prepare roasted beef tenderloin with a wonderful side dish of caramelized onion and calamata olive hash browns. This dish will definitely impress your guests! GMT RECIPES http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef William Koval, Hotel Adolphus French Room Converted by MM_Buster v2.0l.
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