Sour Cream and Onion Hash Browns

Total Time:
45 min
15 min
5 min
25 min

16 hash browns

  • 1 tablespoon canola oil
  • 2 white onions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 8 Idaho potatoes, peeled and shredded
  • 1/2 cup extra-virgin olive oil
  • 1 cup sour cream
  • 1 cup chopped scallions
Watch how to make this recipe.
  • Special equipment: individual-size cast-iron pans

  • Heat a skillet over medium heat and add the canola oil. Add the onions, season with a pinch of salt and cook, stirring frequently, until the onions are golden brown, 15 to 20 minutes.

  • Meanwhile, season the potatoes with salt and pepper and let sit for 5 minutes. Drain out the excess moisture.

  • Set individual cast-iron pans over medium heat until very hot. Add some olive oil to each pan and a handful of the potatoes. Cook until golden brown and crispy, about 5 minutes. Flip and add more oil if necessary. Cook until golden brown on the second side and cooked through. Repeat with the remaining potatoes.

  • Top each hash brown with some caramelized onions and a dollop of sour cream and chopped scallions.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: For a nice alternative, serve them topped with caviar, sour cream and chives.

You can also make smaller ones, similar to latkes, if desired. In that case, I would add an egg and a little flour to the potato mixture.

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