1 hr 50 mins
1 hr 30 mins
This recipe is courtesy of Sarah Moulton from The Food Network. Cooking the potatoes the day before, makes for quick cooking the next morning.
My Private Note
Units: US | Metric
- 1Preheat the oven to 400 degrees F.
- 2Scrub the potatoes well and dry with paper towels.
- 3Poke several holes in them with a skewer to allow steam to escape.
- 4Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
- 5Allow the potatoes to cool to room temperature.
- 6Refrigerate in a plastic bag with a resealable closure overnight.
- 7Peel the potatoes and cut into 1/3-inch dice.
- 8Melt the butter in a large skillet over medium heat and add the onion.
- 9Cook, stirring often, until softened, about 5 minutes.
- 10Season with salt and pepper.
- 11Use a slotted spoon to transfer the onion to a small bowl.
- 12Add the vegetable oil to the skillet and heat until almost smoking.
- 13Add the potatoes and leave to form a crisp crust.
- 14Do not disturb the potatoes until the crust is formed, about 5 minutes.
- 15Check to see if a crust has formed; if so, give a quick stir.
- 16If not, continue cooking for another 1 to 2 minutes, until the crust has formed.
- 17With a spatula, turn over large chunks of the crusted potatoes.
- 18Season with salt and pepper and continue cooking until golden brown.
- 19Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes.
- 20Serve hot.
- 21**Cook time does not include refrigerating the cooled potatoes overnight.
Browse Our Top Breakfast Recipes
Nutritional Facts for Perfect Hash Browns - Sara Moulton
Serving Size: 1 (225 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 264.6
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 4.5 g
- Cholesterol 15.2 mg
- Sodium 12.6 mg
- Total Carbohydrate 35.0 g
- Dietary Fiber 4.4 g
- Sugars 2.6 g
- Protein 4.0 g