We kick off the week with a recipe for Cheesy Potato “Risotto” from the cookbook “New Southern Table” by Whitney Miller. This is the second cookbook by Miller, who won TV’s “MasterChef” competition in 2010. At the age of 22, Miller impressed the judges of the Fox show, including the tough Gordan Ramsey, with her culinary chops.
Now 28, the Orlando, Fla.-based Miller has just been named the chef de cuisine at The Coop restaurant in nearby Winter Park. It’s a fried-chicken sort of place but with hipster bravado, serving Southern staples like Fried Green Tomato BLTs and Old School Banana Pudding. It’s the coolest cafeteria you’ll ever visit.
Miller calls today’s recipe Cheesy Potato “Risotto” because the frozen diced hash browns are cooked like arborio rice with the warm liquid added to the starchy pot, absorbed and then the process is repeated. Just like risotto. The topping is crushed rice cereal mixed with butter and onion powder, among other things. This could serve as a main or side dish with leftovers for lunch the next day.
Miller has provided Sunday Supper two copies of “New Southern Table” to give away. For a chance to win one of the books, all you have to do is make sure you are registered to receive the Sunday Supper newsletter and tell me your favorite Southern dish in the comment area below. Winners will be selected at random and announced by 9 a.m. Monday, Nov. 23. Deadline is 7 p.m. Sunday, Nov. 22. You must reside in the United States to win.
- 2 tablespoons extra-virgin olive oil
- 3 cups frozen diced hash brown potatoes
- ¼ cup finely chopped yellow onion
- 1 clove garlic minced
- ½ teaspoon fine sea salt divided
- 1¼ cups low-sodium chicken broth
- ½ cup half-and-half room temperature
- ½ cup grated Parmesan cheese
- 1/8 teaspoon cracked black pepper
- 1 cup crispy rice cereal
- 1½ teaspoons butter
- 1½ teaspoons onion powder
- 1/8 teaspoon fine sea salt
- ½ teaspoon finely chopped fresh chives for garnish
To make the potatoes, heat a 12-inch cast-iron skillet over medium-high heat. Add the olive oil to the skillet. Add the potatoes and cook for 4 minutes, stirring occasionally. Reduce the heat to medium. Add the onion and cook for 2 minutes. Add the garlic and 1/8 teaspoon of salt. Cook for an additional 2 minutes.
In a small saucepan over low heat, warm the chicken broth.
Stir about ½ cup chicken broth into the potatoes mixture and cook until almost all the liquid has been absorbed, about 4 minutes, stirring constantly. Add enough broth to barely cover the potatoes. Cook until almost all the liquid has been absorbed, stirring constantly. Add the remaining broth. Increase the heat to medium or medium-high and add the half-and-half. Cook until the liquid has reduced by half, about 5 minutes, stirring constantly. Stir in the cheese, remaining 1/8 teaspoon salt, and pepper. Remove the pan from the heat. If the mixture is too thick, add more half-and-half. Transfer to a serving dish.
To make the topping, place the cereal in a zip-top plastic bag, seal and crush with a rolling pin.
Melt the butter in a small sauté pan over medium heat. Add the cereal crumbs to the butter and cook until the crumbs begin to brown, 2 to 3 minutes. Add the onion powder and salt. Stir and continue cooking until golden brown. Sprinkle over the potatoes. Garnish with chives. Serve immediately.