1 no ingredients
Directions
3 T safflower oil
1/2 x white onion, finely grated
3 x carrots, peeled & finely grated
3 x Russet potatoes, grated
0 x salt to taste (optional)
Heat onion in a nonstick skillet. Add carrots and potatoes, then
seasoning. Saute until browned on one side. Flip over and saute on
second side until browned. Break potato cake apart with a wooden or
plastic spatula into small chunks or serve in wedges, cut from the
round. Prodigy-author unknown ~--
Servings: 6 servings
Carrot Hash Browns Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Academics have tracked the existance of recipes back into antiquity, in fact as far back as pharonic Egypt, and maybe even further. Having said that, sadly, these early cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. During Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman cooks were skilled in the use of a good variety of aromatic flavours, including some that we all recognise for example basil, mint and dill. As our culinary historical trip moves on a few more years there are some interesting books which were published in the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is served today, but rather descriptions of the types of meals on the tables of the rich people of that time. In the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy lands, including spices such as basil and rosemary. These new foods and spices was responsible for an outbreak in books on cookery, the majority of which still exist in academic collections. During the succeeding few hundred years, the wealthy families of the West strove to offer the most extravagent meals, and consequentially chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes of the day. By the arrival of the 1900s, cooking books were greatly in demand as a result of better eduction, increased leisure time and having more money to spend. |
We hope you enjoy this Carrot Hash Browns recipe.
