My Favourite Ham and Zhen's Chinese Potatoes

Tonight I did up some left over ham steaks the way I usually do: I threw them in a frying pan, added chopped garlic, sliced fresh ginger, a sprinkling of brown sugar, some soy sauce and a touch of rice vinegar. I let that simmer over med-low heat while I cooked my side dish.

The side dish tonight was a suggestion from my roommate Zhen. A very popular way of preparing potatoes in China, it is basically feathery light, fried potato with green onion. The savoury/sweet aroma, paired with the crisp texture, made me wish I had much much more. Here's the gist of it:

Chinese Fried Potatoes

Grate a couple (or more) potatoes into a bowl and rinse under cold water to remove most of the starch.

In a frying pan heat some oil and add chopped green onion (an onion per potato works for me).

When you start to smell the aroma of green onions, add the rinsed potato shreds. Make sure there's enough oil for them to fry, and that it's quite hot so they don't get heavy.

Add a bit of rice vinegar, and a fair amount of sea salt to taste.

Cook until golden brown and delicious.

I had this with a 2002 Californian chardonnay. I liked it, anyway.

Note: When in doubt, you can't go wrong with a combination of garlic, fresh ginger, and green onions.