First Up
02:04
First Up
Sour Cream / Onion Hash Browns 02:04
Josh Capon drops by and makes the gang his scrumptious hash browns.
Now Playing
01:54
Now Playing
Onion How-Tos 01:54
Food Network shares tips on how to peel, slice, dice and mince onions.
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 16 hash browns
Ingredients
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
Directions
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.
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.
My Private Notes
Show:
The Kitchen
Episode:
Steakhouse Favorites
Categories:
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