For one serving of hash browns:
1 (4-5 ounce or 110-140 grams) russet potato
2 Tbsp vegetable oil
1/2 Tbsp butter or margarine
Wash and peel the potato. Grate or shred on a box grater or food processor. Do so into a bowl of water to prevent oxidation. Drain and rinse until water runs clear. Spread shredded potato out onto paper towels or a clean kitchen towel. Pat dry and let air dry for 5-10 minutes. In a small frying pan, add oil and butter. Heat over medium-medium high heat. When butter solids start to brown, add shredded potatoes. Cover with a lid and cook for 5 minutes without lifting the lid. When time is up, remove lid, season with salt and pepper and flip. Continue cooking for an additional 1-2 minutes. Makes 1 serving of hashbrowns. Enjoy!
According to the legend, the Liege waffle (from the city of Liege, eastern Belgium) was invented by a cook of the Prince-Bishop of Liege in the 18 Th century. The Prince-Bishop had asked for a pastry filled with big pieces of pearl sugar. The cook then tried to bake in a waffle maker, a brioche type pastry with pearl sugar blended in the dough. During baking, the smell of the vanilla delighted the Prince and this waffle recipe joined quickly the culinary traditions in Liege and took the Belgium kingdom by storm.
The Liege waffle is a waffle usually bought and eaten warm on the street. They are usually freshly made in small shops. They are smaller, sweeter and denser than “Belgian waffles” and have a caramelized sugar coating on the outside, giving them a lightly sweet flavour. Most are served plain, but some are vanilla or cinnamon flavoured, and can be served with toppings like fruits, creams, and chocolate.