Is that not music to your ears?
It's crispy, it looks like a dessert and it tastes like the bestest hash browns you have never yet had!
Really folks, why has it taken so long for me to find this recipe? Even my hubby thinks it's one of the greatest things ever (and mashed potatoes never fail to make his ultimate list!)
Grab a large russet potato and your mandoline - don't have a mandoline? Perfect reason to buy one right now!
A little more prep than just chopping up some potatoes and pan frying them for breakfast, but well worth the end result! Try it, you'll love it!
Crispy Potato Galette (from the New York Times)
1 large russet potato
Cut off a quarter of the potato lengthwise and set aside. Using a mandoline, slice the large part of the potato into thin slices. Then slice the quarter piece so that you have some pear shaped pieces. Pat all of the slices dry on either paper towels or clean dishclothes. Oil the bottom of a heavy bottom skillet, like a cast iron and arrange the round slices in an overlapping pattern, finishing with the pear shaped ones on top and save 1 roundish piece for the center. Cook covered on low heat for 10-15 minutes, shaking occasionally to ensure it doesn't stick. Also, wipe out the moisture from the cover so that it doesn't drop down into the pan; you want to ensure maximum crispiness!
Carefully flip the galette, adding more oil to the bottom of the pan and cook until browned and crispy on that side as well, still remembering to wipe out the moisture in the cover as the other side cooks. Serve with a good sprinkle of salt.