Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Hash Brown Potato Pom Poms
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- Level: Intermediate
- Total: 1 hr 25 min
- Active: 1 hr
- Yield: 6 to 8 servings (makes 30 to 35)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 968
- Total Fat
- 79 g
- Saturated Fat
- 13 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 85 mg
- Sodium
- 777 mg
Three cheers for crispy fried potatoes! Here, we’ve taken them to a whole new level to make our interpretation of pom pom potatoes, aka potatoes that resemble pom poms. First, we make a big batch of mashed potatoes studded with scallions and bacon. Then we roll the mash into balls and press them into even more potatoes – frozen hash browns. Once fried, the hash browns transform into a perfect crispy exterior while the center stays deliciously creamy. Serve the hash brown potato pom poms with the spicy jalapeño dipping sauce for the win. Go team potato, go!
- Level: Intermediate
- Total: 1 hr 25 min
- Active: 1 hr
- Yield: 6 to 8 servings (makes 30 to 35)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 968
- Total Fat
- 79 g
- Saturated Fat
- 13 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 85 mg
- Sodium
- 777 mg
Ingredients
Creamy Jalapeño Dip:
Hash Brown Potato Pom Poms:
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Directions
Special equipment:
a deep-fry thermometer- For the creamy jalapeño dip: Puree the cilantro, Cheddar, mayonnaise, sour cream, scallions, garlic, jalapeño, lime zest and juice, 1/2 teaspoon salt and several grinds of pepper in a food processor until bright green and smooth. Taste and adjust the seasoning with more salt and pepper if needed. Chill until ready to serve.
- For the hash brown potato pom poms: Prick the potatoes all over with a fork, then place them on a microwave-safe plate. Wrap the plate tightly with plastic wrap. Microwave on high until tender when pierced with a paring knife, 10 to 12 minutes. Set aside until cool enough to handle, about 15 minutes.
- Use a paring knife to remove the potato skins, then transfer the potatoes to a large bowl. Mash with a potato masher until smooth and evenly mashed. Stir in the Cheddar, bacon bits, scallions, garlic, 2 teaspoons salt and several grinds of pepper until evenly combined. Roll the potato mixture into 1 1/2-inch balls (30 to 35 total).
- Meanwhile, fill a large heavy-bottomed pot or Dutch oven with enough oil to come 2 inches up the side of the pot. Attach a deep-fry thermometer and heat the oil to 350 degrees F over medium-high heat. Line a baking sheet with a wire rack. Additionally, preheat the oven to 200 degrees F.
- Whisk the eggs in a small shallow baking dish until combined. Put the hashbrowns in a medium shallow baking dish. Working in batches, roll the potato balls in the egg wash, then gently press into the hashbrowns to evenly coat.
- Working in 4 or 5 batches, carefully drop a few of the hash brown potato pom poms into the hot oil. Fry until golden brown, crispy and warmed through, 2 to 3 minutes. Transfer to the prepared baking sheet to drain, then sprinkle immediately with salt. Transfer to the oven to keep warm. Repeat with the remaining hash brown potato pom poms, bringing the oil back up to temperature between batches.
- Serve the warm hash brown potato pom poms with the creamy jalapeño dip on the side for dipping.
Cook’s Note
Be sure to buy frozen hash browns with the longest, thinnest shreds. Any shredded hashbrown product will work, but longer, thinner shreds will look more pronounced and crispier once fried, like a pom pom.
