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Ingredients
| russet potatoes: 2 whole potatoes |
| unsalted butter: 2 Tbl |
| onions: 1 (finely chopped) |
| Kosher salt (to taste) |
| black pepper (fresh ground//to taste) |
| vegetable oil: 2 Tbl |
Perfect Hash Browns - Sara Moulton
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
4 serving(s)
Tags
- 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.