Cucina Casalingo's Note:
This dish is from one of Italy's lesser-known but up and coming regional cuisines, the foods of Friuli-Venezia Giulia, in northeast Italy. These are the best hash browns I've ever had. Wonderful as a brunch dish or pared with a scaloppini for dinner. Cheese of your choice can be substituted.
My Private Note
Units: US | Metric
- 9 ounces yukon gold potatoes or 9 ounces russet potatoes, scrubbed
- salt (for water, plus an additional pinch)
- 1 tablespoon butter
- 1 small onion, chopped
- 4 ounces montasio cheese, grated on the large holes of a box grater
- grated nutmeg
- 3 tablespoons grapeseed oil or 3 tablespoons canola oil
- 2 tablespoons chopped cilantro
- 1 small shallot, minced (about 2 teaspoons)
- 1 teaspoon sherry wine vinegar (to taste)
- 1Put the potatoes into a pot, cover with salted water and cook until fork tender, 45 to 50 minutes. Drain potatoes and set aside to let cool slightly.
- 2Meanwhile, melt the butter in an 8-inch nonstick or cast iron skillet over medium heat, add onions and cook until translucent and tender, 6 to 8 minutes.
- 3Peel the still-warm potatoes and crush them gently into small pieces with a fork in a medium mixing bowl. Add the onions, cheese, salt, and nutmeg to the bowl and mix gently; do not overmix.
- 4Wipe out skillet. If using nonstick skillet, heat 1 tablespoon of the oil in the pan until hot. If using cast iron, heat the pan until hot but not smoking, then add 1 tablespoon oil. Add the potato mixture in an even layer. Let the mixture cook on one side until golden brown, 3 to 4 minutes. Run a spatula or knife around the edge and underneath the frico to loosen and give the skillet a shake to loosen frico from the bottom of the pan. Place a plate over the pan and quickly and carefully invert the frico onto the plate. Using a spatula, push the frico, browned side up, back into the skillet and smooth top if necessary. Let the frico brown on the bottom side, another 3 to 4 minutes. Loosen sides and bottom of frico again and slide onto a serving plate or cutting board. Set aside to cool slightly and set up. The frico will firm up as it cools. Cut into wedges.
- 5Mix together the remaining oil, cilantro, shallots and sherry vinegar, and salt to taste, Serve with frico.
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Nutritional Facts for Gourmet Hash Browns
Serving Size: 1 (98 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 181.2
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 2.8 g
- Cholesterol 7.6 mg
- Sodium 24.2 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 1.4 g
- Sugars 1.3 g
- Protein 1.4 g
The following items or measurements are not included:
sherry wine vinegar