Saturday Chefing

Or should that be “cheffing?” Either way.

Do you have a potato? DO YOU WANT A TASTY DINNER?

This amazing blob of beige is made from a potato (and miscellaneous) and tastes substantially better than it looks. It’s good when you want something that has a lot of weird textures to it but you only have, well, potatoes.


  • 1 potato
  • 1-2 tbsp. peanut butter (I used chunky, but I’m assuming smooth would work just fine)
  • A small amount of olive oil
  • A packet of ketchup, like from McDonald’s or something
  • Salt
  • Mrs. Dash (if you so desire)

Here’s what you do:

Take the potato and peel half of it. I’d say cut it in half first, but I think it’s easier to peel one half so you have the other half to hold on to. Next, wash off the peeled half and run it over a cheese grater until you have grated the entire half into a bowl. Fill the bowl with cold water and stir gently. This will get the extra starch off of the slices so that the hash brown part will be crisp and not chewy.

Next, drain the water from the bowl, dump the potatoes onto a paper towel, and pat dry. This will also help with the not-soggy hash browns. Return the potatoes to the bowl and squeeze the whole packet of ketchup onto them. Stir until all the pieces are coated.

Add the smallest amount of olive oil to a skillet (maybe a dime-size amount) and bring to a medium heat. Dump the grated potatoes into the skillet and kind of mold them into a little patty.

This was actually my first time attempting to make hash browns of any kind, so here’s where my guidance is more “cook them until you think they’re done.” I tried to base my doneness off of the hash browns at the University Inn, if any of you have ever had those.

Anyway, while that’s cooking, take the other half of the potato, put it on a paper towel, and microwave either for 4 minutes on high or on the “potato” setting on the microwave. Once it’s done, take it out, let it cool for a minute or so, then saw off the end where the potato was exposed from grating (it’ll be hard as a rock anyway). Scoop the flesh out of the skin into another bowl, trying to leave the skin intact. Unless you’re not into eating potato skin; in which case, maul away and just omit the skin from the final conglomeration.

Take your 1 or 2 tablespoons of peanut butter and throw them into the potato flesh and just stir it all up. It’s going to look weird but it’ll taste awesome.

Assuming your hash browns are done, go ahead and dump them onto a plate. They’ll be super hot, so it’ll be good to let them cool for a bit. While they’re cooling, coat the inside of the potato skin with salt and re-add the potato/peanut butter mixture to the inside. Put the skin on top of the hash browns, then sprinkle the whole mixture with Mrs. Dash. Me being me, I can’t taste Mrs. Dash very well at all, but I added it anyway for a little color. I don’t really know how it tastes with the spices, so omit it if you want.


It tastes really good. Leaving the peanut butter potatoes in the salted skin kind of makes them soak up the salt, and that makes it even better.



Today’s song: Repetition Kills You by The Black Ghosts

One response

  1. Matt Farnsworth | Reply

    My roommate eats potatoes all the time, he needs to try this. Also, I really like how on your recopies you work towards tasty and looking pretty.


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