Hashbrownslafranaisegalette Recipes

THE BEST CRISPY HASH BROWNS (RESTAURANT-STYLE!)

Steps:

• Rinse and scrub potatoes (no need to peel yet). For any potatoes that are larger than 2 inches wide or 3 ½ inches long, cut in half widthwise. Set aside.
• Place a colander in the sink so that it's ready when time to drain and rinse the potatoes. This is important because small variations in cook time can lead to mushy hash browns or a raw potato taste.
• Fill a large pot with ~1/2-inch of water (for us that was ~3 cups or 710 ml). Place a steamer basket over the water and position it so that you can see the water on the sides of the basket. Do not add potatoes yet.
• Bring water to a boil over high heat. Once boiling, place the unpeeled potatoes in the steamer basket. It's okay if the steamer basket fully covers the water at this point.
• Cover and steam for 8 minutes. Then immediately transfer to colander. Drain and rinse with cool water and set aside until cool enough to handle (~5 minutes). They should only be partially cooked - the skin should be easy to pierce with a fork, but the center of the potatoes (or potato chunks if cut pieces of larger potatoes) should still feel firm. When cut in half, they should look about halfway cooked (see photo).
• The peel usually slides off easily, but if it doesn't, you can remove it with a vegetable peeler. If using a box grater, the peel will come off when grating and you can discard any large chunks of peel. It's okay if some small pieces of the peel get grated.
• Grate potatoes using a food processor grating attachment (our preferred method - chop into smaller pieces as needed to fit down the feed tube) or the large side of a box grater. Place grated potatoes into a medium mixing bowl. Add sea salt, black pepper, and onion powder (optional) and stir gently with a fork to evenly distribute spices. Stop here and see step 13 if freezing for later use.
• For cooking the hash browns, you can either use the stovetop method (steps 9 & 10) OR the oven method (step 11). Both are delicious. We prefer the flavor and texture of the stovetop method but the oven method is ideal for larger batches.
• STOVETOP: Heat a large (10-inch or larger) cast-iron skillet over medium to medium-high heat (non-stick will also work but doesn't get them as crispy). Form potato mixture into 1/4-inch thick patties (recipe as written makes 4 large or 8 small hash brown patties).
• Once the pan is hot, work in batches by adding half of the oil (1 ½ Tbsp (22 ml) // amount as recipe is written) and as many hash browns as will comfortably fit in the pan. Cook undisturbed for 6-8 minutes or until golden brown on the underside. Reduce heat if browning too quickly. Carefully flip and cook for another 5-7 minutes or until both sides are golden brown and crispy. Remove from the pan and repeat with the remaining half of the oil and hash browns. Skip to step 12 if you cooked your hash browns on the stovetop.
• OVEN: Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper. Form potato mixture into 3-inch wide by 1/4-inch thick patties and brush each side with half of the oil (1 ½ Tbsp (22 ml) // amount as original recipe is written). Use additional baking sheets if making a larger batch. Bake on the center rack for 13-15 minutes on the first side, flip, and bake 7-10 minutes on the second side, or until both sides are golden brown and crispy.
• Best when fresh. Leftovers will keep in the refrigerator for 3-4 days. Optionally, serve with ketchup, vegan sausage, vegan scrambled eggs, perfect fried eggs, frittata, and/or a vegan omelette.
• FREEZE: proceed through step 7, form into 1/4-inch thick patties, and then place in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer to a sealed container, and when ready to cook, proceed with step 9 (stovetop method) or step 11 (oven method).

HASH BROWNS

Steps:

• 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.

HASHED BROWNS

Steps:

• Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot.

HASH BROWNS à LA FRANçAISE (GALETTE)

Steps:

• Put the potatoes in a pot, cover with cold water and boil for 10-15 minutes; Drain them well, cool, then peel and grate them.
• Heat 2 tablespoons of butter in a medium skillet; Add the onions and pancetta and sauté for 5 to 6 minutes, just until the onions become tender; Add the potatoes, salt and pepper; Mix well.
• Melt the remaining butter and add to the potatoes, gently pressing them tightly together forming a galette...they will look like one giant hash brown; Let it cook for 10 minutes, adding a little butter around the edges and shaking the pan often.
• While gently turning the galette over with a large plate or extra large spatula, add some butter to the pan; Let the galette slide back into the pan to cook the other side; Add more butter and let it cook until golden brown, around 7 minutes; Remove the pan from the stove and keep the galette warm.
• In another pan, heat the rest of the butter; Add the mushrooms and sauté for 3 to 5 minutes, just until they are tender, but still firm; Add salt, pepper and the parsley; Put this mixture on top of the galette.
• *To clarify butter: melt the butter over low heat, then cool in the refrigerator; Gently pour the pure butter in a separate bowl, and discard the watery deposit.