It was basically a poultry farm and showcased old american ambiance.
I do not recollect more but I distinctively remember this place for their breakfast menu which would have the hash brown potatoes daily. I simply fell in love with the way they prepared it and never missed it for any meal I ate at the hotel. When I picked this recipe for breakfast series my mind quickly traversed back to the time I spent at Rustic Inn almost a decade back. It is strange the way your brain holds memories and particularly in my case when it is associated with food.
This is a popular breakfast item and is basically made in various forms in every cuisine, well which cuisine does not have a potato option for any course. But speaking about variants, the maharashtrian cuisine has a close cousin that goes by the name of batatyacha kees (which translates to grated potato).
Although in maharashtra the spices are different, I love both the versions equally.
Again the hash browns I first ate, were more like a small patty, crispy from outside and soft and buttery from within. At home my little one prefers it crispy all over and discards the mushy inside. So I make it flat and crispy. This way it uses very little amount of butter as well.
2) Place the potatoes in a strainer and press it using a load. I use a mortar
3) Now take a non stick pan and brush with buttter
4) Evenly spread the the grated ,strained potatoes in a think layer
5) Sprinkle salt and pepper on top
6) Once the base is cooked and slightly brown, flip it carefully using a pair of tongs or two spatulas
7) Let it become crispy and golden in color.
8) Serve hot as is or with other breakfast accompaniments like baked beans, grilled vegetables
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41
Also sending this to Valli’s Come Join Us for Breakfast event