Crusty Hash Browns Recipe

Start your morning off on the right foot with this crusty hash brown recipe.



From "Family Table"
March 2018

Yield: 4 to 6 servings

Family Table (Lyons Press, 2018) by Shaye Elliott proves that a homesteading dream can become a fruitful reality. Elliott brings readers recipes that stem directly from her own experience working her family’s farm, from complex dishes to simple sauces and butters. The following excerpt is her recipe for crusty hash browns.

Mmm…crusty potatoes. One of my many culinary kryptonites. Serve them as is or top them with sliced cherry tomatoes, pesto, grilled vegetables, or eggs. Imagine the possibilities!

Ingredients:

• 2 pounds russet potatoes, peeled
• 3 tablespoons tallow, butter, or lard
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• Fresh herbs, for garnish

Instructions:

1. Grate the potatoes using a box grater. Transfer the grated potatoes into a colander and squeeze out as much liquid as possible.

2. Heat the tallow, butter, or lard in a large, cast-iron skillet over medium heat.

3. In a large bowl, toss the grated potatoes with the salt, pepper, and olive oil. Carefully place the potatoes in the hot skillet, gently spreading them evenly around the skillet. Let the potatoes cook for 10 to 15 minutes without stirring them—the potatoes should be cooked through on top and fused into a hash brown on the bottom.

4. Place a large plate over the top of the skillet. Carefully flip the skillet over so the hash brown slides onto the plate. Slide the hash brown back into the skillet, uncooked side down. Cook for 10 to 15 minutes more, until crispy and golden.

5. Transfer hash brown to a large platter and cut into wedges. Garnish with freshly chopped herbs, if desired. And might I suggest a perfectly poached egg, right on top? Have mercy!

More from: Family Table

Cream Cheese and Chive Potatoes Recipe
Blackberry Custard Cake Recipe

Reprinted with permission from Family Table (2018), by Shaye Elliott and published by Lyons Press.