Hash Browns

Hash Browns

The latest issue of Food and Wine magazine did a section on cooking legends.  Of course, one of those legends was Julia Child.  One of Julia's favorite sides according to the article was hash browns.  She served the dish with roast chicken or Cornish hen.  I served mine with Balsamic Pot Roast.  Hash browns are a relatively easy and flavorful dish to prepare.  Julia's are seasoned with salt and pepper and   are cooked in vegetable oil and butter.  First, the potatoes are peeled and cut into cubes.  Then  the potatoes are boiled in salt water until they are almost tender.  They are then drained and fried in a skillet with butter and vegetable oil.  They are cooked until they crusty on the bottom. The potatoes are then turned and cooked again until crusty.  Your dish is now ready to serve.
While this was a simple dish to prepare, the hash browns were very tasty.  I loved the crustiness on the bottom of the potatoes.  They were not mushy like some hash browns can be.  They went well with our pot roast.

Hash Browns
From Food and Wine Magazine

Ingredients:

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Salt
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Freshly ground pepper

Directions:

1. Put the potatoes in a medium saucepan, add  4 cups of water and 1 teaspoon of salt and bring to a boil.  Simmer, partially covered until almost tender.  Drain and pat dry.
2. Heat a 10-inch nonstick skillet.  Add the vegetable oil and 1 tablespoon of the butter.  When the foam subsides, add the potatoes and cook over moderately high heat, tossing until lightly golden.  Season with salt and pepper and roughly mash the potatoes with a spatula.  Dot the remaining 1 tablespoon of butter over the potatoes, cover and cook until crusty on the bottom, about 3 minutes.  Slide the potatoes onto a plate and invert them back into the pan.  Cook until the underside is nice and  crusty.  Slide the potatoes onto a platter and serve.

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