Hash Browns

By Pableaux Johnson

Total Time
25 minutes
Rating
4(202)
Comments
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Hash browns are a breakfast favorite, and this version is no exception. But Pableaux Johnson brought this simple recipe to The Times in 2004, as a suggested accompaniment to slow-roasted duck he learned from Greg Sonnier, the chef and owner of Gabrielle restaurant in New Orleans. The grated potatoes are spread over a hot skillet, then cooked until brown. It makes a large cake, easily split into wedges and shared.

Featured in: Duck Steeped in New Orleans Traditions

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Ingredients

Yield:4 servings
  • 1½pounds russet potatoes, about 3, peeled and coarsely grated
  • 1tablespoon vegetable oil, more as needed
  • Salt and pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

167 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 405 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

  1. Step 1

    Combine all ingredients in a bowl and mix thoroughly.

  2. Step 2

    Place a 10-inch nonstick skillet over medium-high heat for about 2 to 3 minutes. Spread potato mixture evenly in pan and press with spatula. Cook until bottom browns, about 10 minutes. If potatoes look too dry, add just enough oil to lightly coat. Flip with spatula and continue cooking until browned. Cut into wedges and serve warm.

Ratings

4 out of 5
202 user ratings
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Comments

Claudio G.

In order to achive a good hash brown potatos is necesary to squeze the grated potatos as much as possible, otherwise they will be sogy

Teresa

I always par boil the potatoes and refrigerate them overnight. Then proceed with the recipe. Works like a charm!

LovesDogs

I've always soaked the grated potatoes in icy cold water for maybe 5 minutes, then let them drain in a colander, while squeezing them dry. It keeps the potatoes from becoming mushy while frying.

Elliott Wentz

A lettuce spinner works great to extract water from grated potatoes.

Anne

Just tried this- absolutely awful, grey, wet, raw mess. Either cook, then grate, or drain/squeeze the grated potatoes prior to cooking. Especially if you use baked potatoes that have been allowed to age overnight in a cabinet, the grated version can be very nice.

LovesDogs

I've always soaked the grated potatoes in icy cold water for maybe 5 minutes, then let them drain in a colander, while squeezing them dry. It keeps the potatoes from becoming mushy while frying.

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