Potatoes Hashed in Cream

By cserumga

Ingredients

• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 1 cup heavy cream
• Salt and pepper

Preparation

Step 1

1. Bring potatoes, cream, and 1 1/4 teaspoons salt to boil in 12-inch non-stick skillet over medium-high heat. Cover, reduce heat to medium-low, and simmer until nearly tender, about 10 minutes.

2. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until liquid evaporates and potatoes are well browned, 15 to 20 minutes. Season with salt and pepper to taste, and serve.