Perfect Hash Browns

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

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Picture of Perfect Hash Browns Recipe Photo: Perfect Hash Browns Recipe
Rated 5 stars out of 5
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  • Read 16 Reviews
Total Time:
1 hr 50 min
Prep
20 min
Cook
1 hr 30 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 2 large russet potatoes
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil

Directions

Preheat the oven to 400 degrees F.

Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. 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.

Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. 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.

Serve hot.

Per Serving: Calories: 207; Total Fat: 13 grams; Saturated Fat: 4 grams; Protein: 3 grams; Total carbohydrates: 22 grams; Sugar: 2 grams; Fiber: 2 grams; Cholesterol: 15 milligrams; Sodium: 127 milligrams

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Newest Ratings and Reviews

Read all 16 reviews

  • on April 12, 2013

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    I don't know why this is "intermediate"! It was actually very quick and easy! I used red potatoes and they turned out great- add a little cheese and it's crazy good!

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  • on March 31, 2013

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    I made these for Easter brunch as a side with a Mexican breakfast casserole and everybody loved them! Simple, quick and delicious! Does not get any better than that!

    people found this review Helpful.
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  • on August 01, 2012

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    The most perfect hash browns ever. You can't mess up this dish. It's simple, requires only a few dishes, and is a delicious. You can make the hash browns and build on them with literally anything to make a great breakfast or other dish. .....I have no idea why there are so few ratings for the dish. This goes to show that sometimes a great dish goes unnoticed, except to those who pay attention.

    people found this review Helpful.
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