Email to Cat      

Hash Browns

Source of Recipe

From "The New Essentials Cookbook" by America's Test Kitchen


Recipe Introduction

"Cooked in a sizzling hot pan with melted butter, these are very best of what hash browns have to offer. In well-made hash browns, the thinly shredded potatoes cook up browned and crispy for the perfect complement to all kinds of breakfast menus. We found that high-starch russet potatoes worked best; the starch helped them stick together and they had the most pronounced potato flavor. We squeezed as much moisture as possible out of the raw grated potatoes before cooking for the best browning and crispy edges. An innovative method using two plates made flipping the hash browns foolproof. We prefer to prepare these hash browns using potatoes that have been cut with the large shredding disk of a food processor, but a box grater can also be used. To prevent the potatoes from turning brown, grate them just before cooking. You can garnish the hash browns using potatoes that have been cut with the large shredding disk of a food processor, but a box grater can also be used. To prevent the potatoes from turning brown, grate them just before cooking. You can garnish the hash browns with chopped scallions or chives before serving, if desired."

List of Ingredients

◦ 1 pound russet potatoes, peeled and shredded
◦ Salt and pepper
◦ 2 tablespoons unsalted butter


Recipe

Wrap shredded potatoes in clean dish towel and squeeze thoroughly to remove excess moisture. Toss potatoes with � teaspoon salt and season with pepper.

Melt 1 tablespoon butter in 10-inch skillet over medium-high heat until it begins to brown, swirling to coat skillet. Scatter potatoes evenly over entire skillet and press to flatten. Reduce heat to medium and cook until dark golden brown and crisp, 7 to 8 minutes.

Slide hash browns onto large plate. Melt remaining 1 tablespoon butter in now-empty skillet, swirling to coat pan. Invert hash browns onto second plate and slide, browned side up, back into skillet. Continue to cook over medium heat until bottom is dark golden brown and crisp, 5 to 6 minutes longer. Fold hash brown cake in half; cook for 1 minute. Slide onto plate or cutting board, cut into wedges, and serve immediately.

Serves 4







❧ Variation: Hash Brown "Omelet" with Cheddar, Tomato, and Basil

After melting butter in step 3 and sliding potatoes back into skillet, top hash browns with one seeded and finely chopped tomato, � cup shredded cheddar cheese, and 1 tablespoon chopped fresh basil. Proceed with recipe, folding potato cake in half and cooking until cheese melts.