Perfect Hash Browns - Sara Moulton

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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