Crispy Hash Browns
Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. A crispy outer layer is achieved by packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes. Although the patties may seem somewhat loose before cooking, they’ll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties as they crisp up in the pan, allowing them to fry until perfectly golden before flipping. Prepare these hash browns for a decadent weekend brunch, or as a perfect side to accompany meat, poultry or salad.
- Serves: 4 persons
- 2large russet potatoes
- ⅔cup grated Parmesan
- Heaping 1/2 teaspoon garlic powder
- Heaping 1/2 teaspoon onion powder
- Kosher salt
- 5tablespoons canola oil, plus more if needed
- 3tablespoons unsalted butter
- 4fresh thyme sprigs
- 1tablespoon thinly sliced chives
- ⅓cup crème fraîche
- 1teaspoon chopped fresh dill
- ½teaspoon finely grated fresh lemon zest (from ½ lemon)
- Kosher salt
Step 1Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
Step 2While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
Step 3Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
Step 4Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil among two large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they’re rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
Step 5Once the hash browns are golden on both sides, working with one pan at a time, add 1 1/2 tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
Step 6Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
Step 7Garnish with chives and serve with crème fraîche.