Henrietta’s Hash Browns
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4medium Yukon Gold potatoes
- 7tablespoons unsalted butter
- Kosher salt
- freshly ground black pepper
Nutritional analysis per serving (6 servings)
229 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 370 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator.
- Step 2
Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.
- Step 3
Heat a cast-iron or heavy-bottomed pan over medium-high heat. Grate the potatoes on the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quite) burned in parts, about 15 minutes.
- Step 4
Use a wide spatula to flip the potatoes, or quickly invert the pan onto a dinner plate and gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, grilled meats, toast and plenty of jam.
Private Notes
Comments
Hash browns are great, but they're still just hash browns. Simplify:
1. Normally there's no need to parboil (as in latkes) but this could be pretty thick so you should or the inside could be raw.
2. 45-50 minutes of boiling means mush. 15-17 is plenty.
3. Clarified butter? I used peanut oil and it was fine. Or ghee.
4. A box grater? Grating blade on a food processor works fine.
5. Add a grated onion. Always makes fried potatoes better. And diced red pepper makes it pretty.
As every Eastern European Jew knows, this is far better when made with grated raw potatoes. The difference in flavor is amazing...
For most recipes that call for boiled potatoes -- such as hash browns and potato salad -- I use baked potatoes. I micowave the potatoes the night before I'm going to prepare the dish, then wrap them in foil over night. I don't microwave the potatoes until they are fully cooked because they will turn into mashed potatoes. It takes a while to learn how long to cook the potatoes so you get the best consistency.
grated potatoes raw - cook for 10-15 each side at MEDIUM heat. Make sure to use the big red spatula to flip.
If you’re using a gas oven, only boil them for 15 mins or they’ll be too soft to grate. Also 10 mins each side seems plenty.
On a gas stove, I would say 30 mins boiling is plenty. And only 10 mins each side when cooking or it will burn to a crisp.
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