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Recipe courtesy of Josh Capon
Sour Cream and Onion Hash Browns
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 16 hash browns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 298
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 561 mg
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 16 hash browns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 298
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 561 mg
Ingredients
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.
