Tricky Treats

Every self proclaimed (and professional) cook has a couple of random and unexpected frustrations in the kitchen. The chefs that I work with surprise me with their soft boiled egg or perfectly shaped cookie setbacks. Super simple dishes, right? And for professional chefs? What kind of restaurant does this girl run, anyway? If you're in the kitchen at all, you know exactly what I'm talking about. Don't fret, even the pro's experience these simple dish vexations. Oddly, candied nuts and home made hash browns have been my personal tricky treats. However, I am very proud to say that I may have mastered the trick to these treats!

For perfect hash browns:
1. Peel and grate desired amount of potatoes, I normally do about 4 for Jeremy and I  (brown, red, sweet all work)
2. Put grated potatoes into a bowl of cold water, wait until the water is very cloudy (approx 7 mins)
3. Strain grated potatoes, really well
4. Repeat 3 times, maybe more depending on how starchy your potatoes are, until the water is fairly clear with the grated potatoes in it
5. Strain potatoes extremely well (I normally let it sit in the strainer for 20 or so mins to drain as much water as possible)
6. Pour all of the grated potatoes on to a kitchen towel and pat dry, the dryer the better
7. Heat a large skillet with 1 tbsp of butter (for 4 potatoes), 1 tbsp of minced garlic and enough olive oil to lightly fill the bottom of the pan.
8. Once the butter is melted and you can smell the garlic, transfer the grated potatoes to the pan, sprinkle whatever seasoning you would like and leave until the pan side is browned, flip, done!

And for delish candied nuts:

1. Boil raw nuts until soft- 15/20 mins ish (pictured below: about 1 lb of whole/raw walnuts)
 2. Strain the nuts and immediately transfer to a boil of white sugar, brown sugar, cinnamon, and I add a pinch of chili powder. Coat every nut completely by tossing them in the sugar mixture. (Tip: save the nut water to make a yummy gravy with to pour over chicken or any protein later on)
 3. Preheat oven to 400 degrees. Transfer coated nuts to a lined baking sheet. Bake for 20 or so minutes, you'll know when they're done when the sugar stops boiling and starts caramelizing; sticking to the nuts.
 4. Let the nuts sit for just a few minutes and transfer into a bowl. You don't want them to completely harden on the wax paper, unless you eat wax paper intentionally as a supplement for some sort of fiber deficiency...
And there you have it! Enjoy and good luck conquering  your personal tricky treats!


  1. I love pecans! I do some coconut sugar and coconut oil together in a skillet! So yummy!

  2. I used to do the skillet method too, I just prefer the lack of mess by doing it in the oven :)