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Perfect Hash Browns Recipe

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This recipe for Perfect Hash Browns, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeff Leinweber
Added: Friday, March 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large russet potatoes
2 tbsp unsalted butter
1 medium onion, finely chopped
Kosher salt
Freshly ground black pepper
2 tbsp vegetable oil

Directions:
Directions:
Preheat the oven to 400. Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the potatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour. Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight. Peel the potatoes and cut into 1/3-inch diced. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust. Do not disturb the potatoes until the crust is formed, about 5 minutes. Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash is heated through, about 3 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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