Hash Browns

These hash browns are so good they hold their own alone, but they make an awesome side dish, especially with roast chicken or Cornish hen.

Photo by Andrei F.
Adapted from foodandwine.com
Perfect for a breakfast or dinner side dish.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Adapted from foodandwine.com

Ingredients

  • 1

    pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

  • Salt

  • 2

    tablespoons vegetable oil

  • 2

    tablespoons unsalted butter

  • Freshly ground pepper

Directions

Put the potatoes in a medium saucepan, add 4 cups of water and 1 teaspoon salt and bring to a boil. Simmer, partially covered, until almost tender. Drain and pat dry. Heat a 10-inch nonstick skillet. Add the vegetable oil and 1 tablespoon of the butter. When the foam subsides, add the potatoes and cook, tossing, until lightly golden. Season with salt and pepper and roughly mash the potatoes with a spatula. Dot the remaining 1 tablespoon of butter over the potatoes, cover and cook until crusty on the bottom, about 3 minutes. Slide the potatoes onto a plate and invert them back into the pan. Cook until the underside is nice and crusty. Slide the potatoes onto a platter and serve.

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