A couple of years ago I went to Disney World in Florida and wondered off to a little local restaurant called Mrs Potato. They served what they called Roti. They were like stuffed hash browns. So what I made is inspired from my trip to Mrs Potato. Well this recipe is pretty simple and basic. It’s also easy to do. (except for the flipping part) I think it’s easier to make hash browns when you spiral cut them. When I shred the potatoes I don’t get the crisp layers as much. The other secrets are to use a non stick pan (this is like my only use for a non stick pan) Lastly take your time. I stuffed my hash brown with goat cheese and fresh herbs and a few small pieces of tomato. I figured a cheese that doesn’t get too melty would work out good but you can stuff your hash brown with whatever you feel like. I bet that there are endless combinations that are amazing. My idea of serving size might differ from your idea of serving size. I think this makes 6 decent size servings. Oh and for the flipping part it is easier if you have an extra large spatula or you can always use a plate.

Ingredients for around 6 servings

4 potatoes – brown skin (mine weighed a little under 2 pounds) – peeled and small spiral cut like long strands of spaghetti. These go in cold water so they won’t turn brown.

2 tablespoon unsalted butter (1/2 for each side of potato)

2 tablespoon canola oil (1/2 for each side of potato)

4 oz goat cheese

1 tablespoon fresh basil chopped

1 Tablespoon fresh parsley chopped

1 Tablespoon fresh mint chopped

1 Tablespoon fresh dill

1 Tablespoon chives chopped (maybe some extra to sprinkle for serving)

optional 2 Tablespoons sweet tiny tomatoes – chopped

optional 1 dried Calabrian chili pepper – crumbled

fresh ground sea salt to taste

fresh ground black pepper to taste

Directions

Get a bigger non stick pan on medium heat. Add half the butter and half the oil. Take out half of your potato spaghetti and drain it and dry it off real well and put in your fry pan.

You need to pat it down with a spatula,

In a small bowl add the goat cheese and fresh herbs and mix it up.

This mixture and tomatoes if you are using them goes on top of half of the potato strings.

Now add the other half of the drained and squeezed dried potato spaghetti and squish it down with a spatula.

Cover with foil or a lid for 15 minutes to steam all the potato.

Uncover and let it go for about 35 minutes (or until golden brown). You can squish it down a few times.

After 35 minutes you need to flip it over add the remaining butter and oil and let it cook another 35 minutes (or until golden brown). You can squish it down a few times.

Season with salt and pepper and maybe a few more chives to taste.

ENJOY! ………..(your welcome!)