Baked Potato Hash Browns

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 to 6 servings

Ingredients
  • 1 1/2 pounds russet potatoes
  • 1 cup bacon lardoons
  • 1 medium shallot, sliced
  • 1 egg white
  • 4 green onions, roughly chopped
  • 2 sprigs thyme, leaves picked
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley
Directions

Preheat oven to 425 degrees F.

Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.

Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.


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4.1 45
My husband would make these on Sunday mornings for our brunch. We both loved them! A must try! item not reviewed by moderator and published
i normaly love tyler's recipes but this one missed the mark. there is just not much flavor. i did omit the bacon and cooked it in olive oil instead, but i did add green pepper. i had no problem with the flipping (used another pan to flip into but i wouldn't make again. item not reviewed by moderator and published
Tyler could boil water and I would make it! Made this last night for my monthly steak night (I suggest following rabbitguyman's suggestions for shredding, rinsing, drying potatoes for best starch free and dry potato results. Single here and used a 6 inch cast iron skillet I got for $5 at the thrift store. The key is the "flip"; I used another skillet coated in olive oil and I got about a "95% flip" for a first time effort. I found it did not need the full 15 minutes oven time when using cast iron due to the even heat distribution. This is the perfect side dish to my monthly steak night; even dry thyme gave it major flavor. Next time I'm gonna substitute a little rosemary for thyme. Yum! item not reviewed by moderator and published
I made this last night. While not perfect the flavor was very good. I put the potatos in a colander and pressed down with a plate to squeeze all the water out and it seemed to work. It was very hard for me to judge when the potatos needed to be flipped and I went a little longer than I should have. The onions burnt a bit. I flipped it onto the cutting board and then back into the pan and then into the oven. I used a stoneline non stick pan and it worked great! My cast iron pan would have been impossiblle to flip it's so darn heavy. I give it 5 stars because the shortcomings were mine and not the recipe. Great job Tyler! item not reviewed by moderator and published
Squeezing out the water is the key, and I found a tip for flipping it. If you don't mind washing an extra skillet, heat up a second one with some olive oil when you're ready to flip, then do the "inverted plate" trick - flipping from one to the other. Almost zero chance of breakage. I didn't even use bacon fat (didn't have bacon at the time) - just a tablespoon of butter and olive oil, and these were outta sight. Topped them with a bit of sour cream and shredded cheddar, and they disappeared in no time. item not reviewed by moderator and published
Do not any of you awesome cooks listen to her. This is a "hash brown" recipe - not a "potatoes au gratin" recipe. You thinly slice potataoes for a gratin. Hash browns are shredded. AWESOME, AWESOME recipe. ps: I'm sure you are all aware of this but just in case - if you want to seem like the cook who has slaved on this but doesn't have the time, there are pre-shredded potato packages in the refridgerated section of your food store. They are fresh, clean and already squeezed dry. No moisture, just dump in the bowl and mix. Time saver and economical. (Good cookin' to all!) :) item not reviewed by moderator and published
These were amazing, my wife and I both loved them with steak. Will def. be making them again. item not reviewed by moderator and published
Absolutely Fantastic,,,,even squeezed the Peru sweet onions used,,,,my addition to the green onions...........an absolute delicious dish........Thank-YOU TYLER!! item not reviewed by moderator and published
Love it and very easy to do... item not reviewed by moderator and published
The printed recipe says to use a mandolin or food processor with a GRATING blade. Should be a SLICING blade. The rest is great and final potato dish has a great flavor and texture. item not reviewed by moderator and published
In the first paragraph of the recipe he says to place potatoes in a kitchen towel & squeeze dry! Love this recipe item not reviewed by moderator and published
I made this recipe this morning because it looked so easy when I saw Tyler make it on TV. Um..not as easy as it looks. The flipping is the hardest part. Mine broke into tons of pieces. It was still pretty good but didn't look so hot. Next time I will use a wider pan maybe? It was pretty thick and I could barely get my spatula under it. Great flavor though. Don't forget to drain your potatoes in a towel! He needs to put that in his recipe! I'm glad I listened to other reviewers! item not reviewed by moderator and published
Love Your show. This is a first for me. Turned out great. The work was in the grating of the potatoes. Did not use food processor:( I did not have enough fat from the bacon so I added some chicken stock (1/3 cup) Also added some shredded cheddar cheese. Before baking in oven, decorated with six strips of bacon. Had to watch my creation when flipping. Broke up a little. Next time will spray sides of the pan also. This is a keeper. Keep cooking and sharing. Msjazzy item not reviewed by moderator and published
There are a few tricks that help when making hash browns. After grating, put potatoes in a strainer and rinse potatoes to remove starch. Soak in cold water for about 30 minutes to remove more starch and rinse again. Squeeze potatoes with a towel and dry in another towel. This is very important. A cast iron pan always works best with hash browns because it retains the heat evenly. Start with a really hot pan with the vegetable oil really hot. Pack the potatoes well and turn the heat down to about medium high but closer to medium than high. I turn them on a plate, add more vegetable oil and once it's hot brown the other side of the potatoes. You don't need to use the oven. Another trick is to partially cook the potatoes by boiling in their jackets, cool overnight, and grate. item not reviewed by moderator and published
I just watched the show and noticed that Tyler said to wipe out the pan and then add a little EVOO before adding the potato mixture. He said to make sure the pan is hot so the potatoes will caramelize. He also sets the oven at 450 degrees, rather than 425. And...be sure you wring out the potatoes really well! I'd bet he got 1-2 cups of water from them, and I'm sure it will make a difference in how the hash browns turn out. I hope this helps anyone who is having trouble! item not reviewed by moderator and published
I used this method of cooking the hash browns in a well seasoned cast iron skillet and it turned out perfect. After grating the potatoes, I rinsed the starch out and wrung them dry in a kitchen towel. Be sure and brown them on the first side and they will slide out easily. item not reviewed by moderator and published
Tried this receipe a couple of months ago with, very good results. My husband who, hates hash browns, loved this dish. It is a bit tricky, but if you watched the episode on TV you should get the idea. Drying the potatoes is crucial to achieving good crust. Leaving the pan alone once mixture is in, without poking at it frequently is another. As Tyler said, "The potatoes will let you know when to turn them." item not reviewed by moderator and published
Those of you who are ending up with a greasy mess, or potato stuck to the pan: make sure you dry your potatoes thoroughly. Best to wash them and drain them, too, then put them in a paper towel and dry them, or else the extra moisture and starch coating will keep them from cooking properly, and will make them stick to the pan (even with oil). item not reviewed by moderator and published
Very good flavor and crunch, used a cast iron skillet and it worked great. Had no trouble at all. item not reviewed by moderator and published
we made this on new year's with steak and it was great. the only thing is it took much longer in the oven than the recipe says in order to get it nice and crispy. use the pre shredded potatoes you can buy at the store-they work just as well and you don't need to peel, shred or drain them. item not reviewed by moderator and published
I followed this to a "T" but it burned, the potatoes were discolored, and it was impossible to remove from pan. Still tried to finish recipe but ended up throwing away the whole thing. Generally I like Tyler Florence's recipes but not this one! item not reviewed by moderator and published
Texture and taste was horrible. Only thing I did differently was I left the skins on. I've tried different recipes from scratch, and they all came out horribly. I think the potatoes have to be dehydrated to come out properly. item not reviewed by moderator and published
The potatoes were good but the recipe needs a few changes: 1. You need to use a non-stick pan or else the potatoes will stick too much. 2. You need to continue to cook the second side of the potatoes on the stove top after flipping it for the same amount of time you did the first side and then place in the oven for 15 minutes. I believe that this is what Tyler did on the show but the recipe is different. item not reviewed by moderator and published
We watched and recorded this episode on tv and thought that this would be the perfect complement to a Sunday night prime rib dinner but we were so wrong! Like the other reviewers we followed this recipe exactly and we could not extract these hash browns from the pan. They were greasy and disgusting and we ended up tossing the remains in the trash. We would not make this dish again and would make other potato dishes in the future - even a simple baked potato would have been so much better! item not reviewed by moderator and published
I so shocked when I eat these they were perfect!!!!!!!crispy,crunchy ,salty AWSOME LIKE I DIED AND WENT TO HEVEN,OUT OF THIS WORLD,TOO DIE FOR!!!!!!!!!!!!!!there is not more I can say exsept,GO TYLER THESE ARE DEFINETLEY THE ULTIMATE HASH BROWNS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
I made this for breakfast and added a little garlic. It came out great. My family loved it. I appreciate the comment someone added about using EVOO along the side of the pan. This was the first time I made hashbrowns that didn't fall apart. I think the egg white probably helps it stick together also. I will definitely make this again. item not reviewed by moderator and published
My family loves this dish, I make it at least twice a month. I slice the potatoes in the food processer. Go heavy on the EVOO along the side of the pan and it won't stick. Press the potatoes hard into the pan. Also to flip just take a dish set it on top of the pan and just flip over then slide back into the pan. As one other person stated remember the pan is at 450 degrees. I had the pan empty and setting on the stove few minutes later I moved it to clean up thinking nothing of it being HOT!!! Now as soon as I slide them onto a plate I put the pan right back into the oven. Great dish yummy!! item not reviewed by moderator and published
Recipe just okay. I had to work on turning the potato over, but accomplished it. The flavor was not what I would have expected. Will use the recipe again, but need to put some sort of a twist on it. item not reviewed by moderator and published
I feel terrible for saying this, but these were simply hideous ... I too saw the show and they looked fantastic. Cooking the potatoes without pre-boiling, however, just doesn't work ... at least for me. You could tell the flavor would have been great, but my end result was a gummy goey sticky mass. Ugh. Rewatched the show as a precaution and I did everything Tyler did ... didn't miss a beat, yet .......... shudder item not reviewed by moderator and published
Made this on 8-30-08, and my husband couldn't stop eating it. He made his meal out of the potatoes. I only made two changes to the basic recipe. After turn the hash brown "cake" I continued cooking it on the stove top, for the same amount of time given for finishing in the oven. Then, since I served this as a veggie meal, I added sour cream as an optional topping. My husband loves potato pancakes, and he said this recipe beats anything else I've ever made, and doesn't want any thing but this hash brown recipe in the future! item not reviewed by moderator and published
I'm about to try this recipe. I know all of Tyler's are great. But wht is a bacon lardoon? item not reviewed by moderator and published
I followed the cooking directions exactly but couldn't get it to stay together. I wound up with loose potatoes. The family still thought they were a nice change from regular hash browns. item not reviewed by moderator and published
This recipe was so easy to make. I made them with store bought packaged hash browns and they came out perfect. item not reviewed by moderator and published
good item not reviewed by moderator and published
I will continue to quick boil my spuds, these were SOGGY item not reviewed by moderator and published
I couldn't get the hash browns out of the pan to turn them so I ended up stirring them and sticking the pan in the oven anyway. The flavor was good but it wasn't worth the work. A baked potato would have complimented the meal just as well. Will probably try again but I was disappointed in the first attempt. item not reviewed by moderator and published
I didn't have all the ingredients to make this dish so I improvised a little. I sauteed some garlic & yellow onions & added salt & pepper. It still turned out wonderful! In fact, I was asked to make it the next morning for breakfast as well (I made these for dinner). These turn out nice & crisy & golden brown. item not reviewed by moderator and published
good flavors. Be careful though when taking it out of the oven. I burnt my hand thinking it was a regular pan that hadn't been in a 425 degree oven! item not reviewed by moderator and published
I saw this on the show and thought is sounded great! It was easy and delicious. item not reviewed by moderator and published
GOOD BUT DID HE USED POTATO ALREADY COOK ARE WENT BROWN. TRY THIS AGAIN WITH LEFT OVER BAKE POTATO'S OR BOIL THEM FIRST item not reviewed by moderator and published
I watched Tyler make this dish and knew I had found my menu for Sunday lunch. The only change to the recipe that I made was by accident: I diced when I should have sliced the shallot. The recipe did take some time to make, but my husband loved it (and he is not easy to please!), so I consider it time well spent. Thanks for another winner. item not reviewed by moderator and published
Great recipe! An easy way to wring the water out of the potatos without dirtying up a towel is to use a potato ricer to squeeze the water out. That technique works equally as well for recipes that call for 'wringed out' cucumber such as tzatski sauce. item not reviewed by moderator and published
This was easy and very good. My picky children loved it. item not reviewed by moderator and published
Followed recipe to a tee. Burned in pan. So disappointing. item not reviewed by moderator and published
Easy,fits with anything!! item not reviewed by moderator and published
You can't sub green pepper for bacon so you can't say he missed the mark...you probably shouldn't review things unless you actually follow the recipe correctly as you are not helping anyone. item not reviewed by moderator and published
If you followed it to a "T" then you wouldn't have burned it...sometimes you need basic skills to cook and that can't be taught in a recipe. Try buying a better pan non-stick, less heat and a more oil for starters. item not reviewed by moderator and published

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Better with Bacon