No, not like the kind you used to get at McDonald’s when you were five.
The grown-up kind.
So savory that I even covered the hash brownsΒ in ketchup.
I know, DON’T SHOOT ME.
You know, thatΒ whole business about using ketchup as being offensive to the chef…
Covering these in ketchup wasn’t really offensive to the chef in this case because I AM the chef in this houseΒ and I make my own rules.
Anyhoo, you’ve GOT to try these hash browns. They will rock your brunchΒ world.
Tip for you: Make it easy on yourself please and prep the potatoes and onions the night before and refrigerate until ready to cook in the morning (or place in a Ziploc bag and then freeze and thaw.)
peaches & cake
Diner-Style Hash Browns
Adapted from Williams-Sonoma
2 Β½ lbs. boiling potatoes, unpeeled, lightly scrubbed, and quartered (about 6 medium potatoes)
1 large yellow onion
2 cloves garlic, minced
Garlic salt or salt, to taste
Freshly ground black pepper, to taste
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
2 Tbsp. finely chopped fresh chives
Items Needed: food processor with shredding disc or a box grater, andΒ a sheet of cheesecloth or a fine mesh colander
fresh salsa or ketchup
Place the potatoes in a saucepan or pot cover with cold water. Add a dash of salt. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until they can just be pierced with a fork but are not completely tender, 5-7 minutes. Drain well and set aside to cool a bit.
Shred the potatoes in a food processor fitted with a shredding disc or on the large holes of a box grater/shredder. Complete the same process with the onion. Place the shredded onions on a sheet of cheesecloth, gather the edges, and squeeze over the sink to drain out excess moisture (or simply press onions over a fine mesh colander). Toss the onions with the shredded potatoes, minced garlic, and a little salt and pepper. (Tip: the above steps can be done ahead of time. Just place the shredded potatoes in a gallon size Ziploc bag and refrigerate or freeze and thaw until ready to cook.)
On a large nonstickΒ pan over medium heat, melt 1 Tbsp. butter with 1 Tbsp. oil. When the butter melts and begins to foam, swirl the butter and oil around the pan and place half of the shredded potatoes on top. Using the back of a spatula, gently press down on the potatoes to form a compact, even mass. Donβ€™t worry if the edges are uneven. Fry until the underside is browned and crusty, about 10-12 minutes. Using the spatula, turn the cake over in sections. Continue frying until browned and crusty on the other side, 10-12 minutes more. Repeat with remaining potatoes (or cook the batches simultaneously in 2 pans).
Transfer to a serving dish and garnish with extra cracked black pepper and chopped fresh chives. Serve with salsa or organic ketchup and/or sour cream, if desired.
*FYI: The photos in this post only picture HALF of the entire recipe! :)