* Exported from MasterCook *
Hash Browns
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3 tablespoons unsalted butter
1 pound russet potatoes -- (2 or 3 medium)
1/3 cup heavy cream
salt and freshly ground black pepper -- to taste
Start heating the butter in a wide skillet right before you begin peeling
and shredding.
Peel the potatoes and shred on the coarse blade of a grater, either a box
grater or a food processor.
When the butter is hot, add the potatoes and spread across the surface of
the pan in a single layer. Let them sizzle and cook until you have a good,
brown bottom crust, about 10 minutes or so. Don't rush this; patience is
the key to crispy hash browns.
When the crust is golden brown, pour the cream over the potatoes and
sprinkle with salt and pepper. Flip. Don't worry about keeping it all in
one piece. Hash browns are plural. Cook until golden on this side. Serve
immediately, ideally with ketchup, hot sauce, and fried eggs.
Serves 4
AuthorNote: I assumed diner hash browns were homemade until I made has
browns as home, at which point it became clear that most diner hash browns
come out of a freezer bag. Mine are even better than french fries and will
spoil you forever for truck stop breakfasts. The outer layer of potato
forms a salty, crunchy, toast-colored crust while the inner shreds soften
and melt.
It takes less time to make hash browns from scratch than to wait for
grub-like Ore-Ida shreds to cook.
Cuisine:
"American Diner"
Source:
""Make the Bread, Buy the Butter" by Jennifer Reese, 2011"
S(Formatted by Chupa Babi):
"Feb 2012"
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Per Serving (excluding unknown items): 234 Calories; 16g Fat (60.3%
calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 50mg
Cholesterol; 15mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk;
3 Fat.
Nutr. Assoc. : 0 0 0 0
