Prep 10 mins
Cook 25 mins
I saw something like this on an episode of "Jacques (Pepin) and Julia (Child) Cooking at Home." You can either bake or boil your potatoes for this recipe.
- 907.18 g potatoes, cooked and peeled
- 0.25 ml fresh nutmeg
- kosher salt & freshly ground black pepper
- 59.14 ml sour cream or 59.14 ml creme fraiche
- 59.14 ml gruyere cheese or 59.14 ml swiss cheese, grated
- fresh chives, for garnish
- Preheat oven to 350 degrees F.
- Coarsely chop/smash potatoes so that they are in small chunks (these are hash browns, after all); season with nutmeg, salt and pepper.
- In an omelet pan or cast iron skillet, heat oil over medium heat.
- Press potatoes into pan in an even layer; cook until underside is browned (potatoes will be fragrant and edges will start to look golden), about 4 to 5 minutes.
- Place potatoes in oven and cook until the top starts to brown, about 10 minutes (you want it to be stiff enough to flip without breaking).
- Carefully flip onto serving dish (or back into pan).
- Spread sour cream over the top, then sprinkle with cheese.
- Set to broil and return to oven to brown the top, 2 minutes.
- Garnish with chives (Jacques stuck them in a bunch, on end, in the center of the dish); serve in wedges.
This needed help in the flavor department....maybe because we live in Cali and eat a lot of spicy food. We did forget to add the sliced green onions. But the next time we won't, and will add some more cheese and some bacon to the recipe!