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 browns in ketchup.
I know, DON’T SHOOT ME.
You know, that 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 house and I make my own rules.
Anyhoo, you’ve GOT to try these hash browns. They will rock your brunch 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 ½ 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. vegetable oil, divided
2 Tbsp. finely chopped fresh chives
Items Needed: food processor with shredding disc or a box grater, and 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 nonstick pan over medium heat, melt 1 Tbsp. butter with 1 Tbsp. vegetable 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. Don’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 ketchup and/or sour cream, if desired.
*FYI: The photos in this post only picture HALF of the entire recipe! 🙂