Perfect Hash Browns - Sara Moulton

"This recipe is courtesy of Sarah Moulton from The Food Network. Cooking the potatoes the day before, makes for quick cooking the next morning."
 
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Ready In:
1hr 50mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
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