Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Hash Browns
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 340
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 63 mg
- Sodium
- 614 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 340
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 63 mg
- Sodium
- 614 mg
Ingredients
Directions
- Make clarified butter: Melt the butter in a small saucepan over low heat and cook until the white milk solids separate and rise to the top, about 3 minutes. Turn off the heat and carefully skim off the milk solids with a spoon; discard. Strain the remaining butter through a fine-mesh sieve and set aside (you should have about 1/4 cup clarified butter).
- Peel the potatoes and grate them on the large holes of a box grater into a colander. Squeeze out the excess moisture with your hands, then blot the potatoes dry with paper towels.
- Heat the clarified butter in a large nonstick skillet over medium-high heat. Add the potatoes to the skillet in a few piles and flatten with a spatula; sprinkle with 1 teaspoon salt, a few grinds of pepper and the paprika. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes. Flip, then drizzle with the cream; cook, undisturbed, until absorbed, about 2 minutes. Continue cooking, flipping the hash browns occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.
