Is there anything potatoes don't improve?
Like omelettes...
Bratwursts...
Casseroles...
You guys get the idea. I really like potatoes.
Potatoes are a killer stand alone food, as well as a super versatile ingredient for any kind of recipe--from potato stroganoff to home fries, potato salad to marshmallow-smothered sweet potato pie, it's no wonder these bad boys are a staple in so many kitchens. You can do anything with potatoes. In any dish.
But Chef Echo, can you use a potato in a grilled cheese?
Now, as I see it, potatoes are often excellent when used to substitute another starch, or even a grain (like pasta or bread). They provide novel taste and texture in recipes that don't often call for potatoes, and are a great vessel for ingredients that can't really stand alone.
With all of this in mind, a potato grilled cheese sandwich should, in theory, be delicious. But the only way to truly know is to try.
Yoda's right. There is no try.
Of course potatoes in a grilled cheese are delicious.
Non-believer.
Hash Brown Grilled Cheese
Yield: 2 'sandwiches'
Ingredients:
1 medium sized potato, cut in half
2 slices (or about 1 cup shredded) of your favorite natural cheese (not processed/packaged)
1/4 cup stewed tomatoes, chilled
Up to 4 tbsp oil
Salt and pepper to taste
A handful of fresh lettuce leaves, cleaned
Instructions:
1.) Get 1 tablespoon of oil warmed up in a medium sized skillet over medium high heat (-2 for overuse of the word medium in this recipe).
2.) While the oil is heating up, shred one half of the potato with a grater. *Note: you can shred the potatoes ahead of time. I like to shred them just before I use them, however--they're fresher this way, and you can avoid pinkish potatoes that have been exposed to air for too long.
3.) Once the oil is hot, lay the shredded potatoes into the skillet; spread and flatten into a pancake shape, as thick or thin as you'd like (I flattened mine out to about 1/8 of an inch, which allows the potatoes to get crispier). While one side is face down and cooking, salt and pepper the other side. Flip and repeat, until the potatoes are mostly cooked. Again, they can get as crispy as you'd like!
4.) Once the potatoes are just about done, lower the stove heat to about medium. Spread your cheese out on the face of the potato pancake. Cover and allow the cheese to melt and get bubbly, watching closely.
5.) Remove the skillet from heat and uncover. Lay down two or three lettuce leaves on a place, and carefully place the 'sandwich' on top of them. Repeat steps 1-5 until you use up all your ingredients.
Serve with cool stewed tomatoes and a glass of ice cold apple juice (in a super fancy glass).
