Crispy Hash Browns with Smoky Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 34
- Saturated Fat
- 5
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 590
- Total: 45 min
- Active: 45 min
Ingredients
Smoky Sauce:
1/2 cup sour cream
2 tablespoons chopped fresh parsley
2 teaspoons smoked paprika
2 teaspoons sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Hash Browns:
4 small russet potatoes, peeled
1 small onion, grated
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
Directions
Special equipment:
a box grater- Smoky Sauce: In a medium mixing bowl combine the sour cream, parsley, paprika, vinegar and garlic. Mix until well blended, and then taste to check the seasoning. Season with salt and pepper.
- For the hash browns: Grate the potatoes using the large holes of a box grater. Place the grated potatoes on a clean dish towel and squeeze out the excess water.
- In a large mixing bowl combine the grated potatoes, onions, parsley, oregano, salt and pepper, and give it a good stir.
- Heat the oil in a large nonstick saute pan over medium heat. Using a 1/4 cup measuring cup, scoop out the potatoes and place in the hot pan. Fill the pan with 4 or 5 potato scoops, making sure not to overcrowd the pan. Using a spatula, flatten out the potato portions. Cook until golden brown, about 3 minutes. Flip and continue to cook on the other side until golden brown and crispy, about 3 minutes. Drain the hash browns on paper towels, sprinkle with salt, and repeat the process for the remaining potatoes. Serve with the smoky sauce on the side.