Perfect Hash Browns Sara Moulton Recipes

PERFECT HASH BROWNS - SARA MOULTON

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes well and dry with paper towels.
• Poke several holes in them with a skewer to allow steam to escape.
• Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
• Allow the potatoes to cool to room temperature.
• Refrigerate in a plastic bag with a resealable closure overnight.
• Peel the potatoes and cut into 1/3-inch dice.
• Melt the butter in a large skillet over medium heat and add the onion.
• Cook, stirring often, until softened, about 5 minutes.
• Season with salt and pepper.
• Use a slotted spoon to transfer the onion to a small bowl.
• Add the vegetable oil to the skillet and heat until almost smoking.
• Add the potatoes and leave to form a crisp crust.
• Do not disturb the potatoes until the crust is formed, about 5 minutes.
• Check to see if a crust has formed; if so, give a quick stir.
• If not, continue cooking for another 1 to 2 minutes, until the crust has formed.
• With a spatula, turn over large chunks of the crusted potatoes.
• Season with salt and pepper and continue cooking until golden brown.
• Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
• Serve hot.
• **Cook time does not include refrigerating the cooled potatoes overnight.

HASH BROWNS

Steps:

• In a heavy medium saute pan, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Spread the potatoes in an even layer in the saute pan, pressing down on them slightly with a spatula. Season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Pour 1 tablespoon of the melted butter over the top of the potatoes.
• Place a large plate over the pan and invert the potatoes onto the plate. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pan, slide the potatoes back in, and brown on the other side, about 5 minutes more. Season with salt and pepper and slide onto a platter. Serve immediately.

PERFECT HASH BROWNS

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper.
• Taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate. Serve with hot sauce (or ketchup, if you wish).

HASH BROWNS

Steps:

• Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.
• Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.
• To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.