Hash Browns with Fresh Chives
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Prep Time: 25 minutes
Cook Time: 25 minutes
Made with shredded potatoes, these hash browns cook up nice and crispy on a nonstick griddle. A handful of fresh chives adds bright herbal flavor. If you’d like, add some grated yellow onion along with the salt and pepper. Serve alongside your favorite egg dish, such as our Eggs Florentine with Savory Waffles.
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- 2 1/2 lb. boiling potatoes, unpeeled, quartered
- Salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 2 Tbs. vegetable oil
- 2 Tbs. finely chopped fresh chives or flat-leaf
- Eggs Florentine with Savory Waffles and Herbed Hollandaise >
Directions:Place the potatoes in a saucepan with lightly salted cold water to cover and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until barely tender when pierced with a fork, no more than 5 minutes. Drain well and set aside until cool enough to handle. Shred the potatoes on the large holes of a box grater/shredder held over a bowl. Toss lightly with a little salt and pepper.
On a nonstick griddle over medium heat, melt the butter with the vegetable oil. When the butter melts and begins to foam, spread it and the oil evenly over the surface of the griddle and place the shredded potatoes on top. Using the back of a spatula, gently press down on the potatoes to form a compact, even mass 1 to 1 1/2 inches thick. Do not be concerned if the edges are uneven. Fry until the underside is browned and crusty, about 5 minutes. Using the spatula, turn the cake over, in sections, if necessary. Continue frying until browned and crusty on the other side, 4 to 5 minutes more.
Transfer the potatoes to a warmed serving platter or individual plates and garnish with the chives. Serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Kitchen Library Series, Breakfasts & Brunches, by Norman Kolpas (Time-Life Books, 1997).