TRADITIONAL HASH BROWNS `21' CLUB
Categories Onion Potato Breakfast Side Bake Sauté Kid-Friendly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into 1/2-inch cubes (there should be about 3 cups). In a large saucepan of boiling salted water parboil potatoes 5 minutes. Drain potatoes and cool. In a skillet heat oil and 1 tablespoon butter over moderately high heat until hot but not smoking and sauté onions, stirring occasionally, until soft and caramelized. Cool onions and in a bowl combine with potatoes, stirring vigorously to partially break up potatoes. Hash browns may be prepared up to this point 1 day ahead and chilled, covered.
- Preheat oven to 350°F.
- In a 10-inch non-stick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook potato mixture, packing it evenly in skillet with back of spatula to form a cake, until underside is golden, about 10 minutes. Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and brown other side. On baking sheet bake potato cake 10 minutes.
- Sprinkle hash browns with pepper and salt to taste and cut into wedges.
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Bakooze Jessy
[email protected]These hash browns were a disappointment. They were dry and tasteless.
Md Moniruzzaman Monir
[email protected]These hash browns were the perfect way to start my day. They were crispy, flavorful, and filling.
Simba Vera
[email protected]I'm not sure what I did wrong, but my hash browns turned out mushy. I think I might have overcooked them.
Avere
[email protected]These hash browns were amazing! I've never had hash browns this good before.
Joshua Oburu
[email protected]These hash browns were a little bland for my taste. I think I'll add some more seasoning next time.
Lchi LG Lchi LG
[email protected]I'm not a big fan of hash browns, but these were actually pretty good. I think the key is to use good quality potatoes.
Al Raem
[email protected]These hash browns are the perfect side dish for any meal. They're easy to make and always a crowd-pleaser.
Blake Kiggin
[email protected]Delicious! I made these for breakfast this morning and they were a huge hit with my family.
Chad Falcone
[email protected]These hash browns were a little too greasy for my taste. I think I'll try a different recipe next time.
sarfraz bunny
[email protected]Meh.
Donna McKenna
[email protected]I've tried many hash brown recipes, but this one is by far the best. The secret is in the shredded potatoes. They cook up so much better than diced potatoes.
Notsile Telicia
[email protected]Easy to make and delicious! I used russet potatoes and they turned out perfect.
Amy J
[email protected]These hash browns were a hit! They were crispy on the outside and tender on the inside. I loved the addition of the onions and bell pepper. Will definitely be making these again.