4.26.2011

Perfect Hash Browns

These really were perfect! They were easy to make because you can bake the potatoes and chop the onions the night before, and they tasted fantastic! As you know, I'm a potato connoisseur, so you can trust me on this one :)

Perfect Hash Browns
{serves 4}
2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Preheat the oven to 400 degrees. Scrub the potatoes and dry well. Poke holes in them with a fork and place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.

Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.

Partially peel the potatoes and cut into bite-sized pieces. Melt the butter in a large skillet over medium heat and saute the onion in it until softened. Season with salt and pepper. Remove the onion, then add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust. Do not disturb the potatoes until the crust is formed, about 5 minutes. Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.

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