Hash Browns, Walnut Ketchup Recipe

Prepare the Potatoes

Peel the Russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a large bowl and rinse them under cold water to remove excess starch.

Drain and Dry

Drain the grated potatoes in a colander and then use a clean kitchen towel to squeeze out as much moisture as possible. This will help achieve crispy hash browns.

Season the Potatoes

In a bowl, combine the grated potatoes with salt, black pepper, and finely chopped onion (if using). Mix well to ensure the seasoning is evenly distributed.

Cook the Hash Browns

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the potato mixture in an even layer. Press down gently with a spatula to flatten. Cook for about 5-7 minutes on one side until golden brown and crispy.

Flip and Finish

Carefully flip the hash browns using a spatula and cook for an additional 5-7 minutes on the other side until crispy and golden brown. Once cooked, transfer to a plate lined with paper towels to absorb excess oil.

Prepare the Walnuts

If using raw walnuts, toast them in a dry skillet over medium heat for 5-7 minutes until fragrant. Let them cool before proceeding.

Blend Ingredients

In a blender or food processor, combine the toasted walnuts, tomato paste, apple cider vinegar, maple syrup, garlic powder, salt, black pepper, and water.

Blend Until Smooth

Blend the mixture until smooth and creamy. If the ketchup is too thick, add more water a tablespoon at a time until desired consistency is achieved.

Taste and Adjust

Taste the walnut ketchup and adjust seasonings as necessary. You can add more salt, vinegar, or maple syrup to suit your taste.

Serve

Transfer the walnut ketchup to a serving bowl and serve alongside the crispy hash browns.