hash brown potatoes on a white plate

Makes 4 to 6 servings

These simple potatoes can be dressed up with cheese, bell peppers, leeks, chives, or scallions. Serve them with eggs or smoked salmon for breakfast, lunch, or dinner!

Ingredients

  • 2 lb white (or chef’s) potatoes
  • 2 tablespoons clarified butter or vegetable oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 tablespoon chopped parsley

Directions

  1. Scrub and peel the potatoes. Cook them in a large pot of boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain and dry them over low heat or on a sheet pan in a 300°F oven for 5 to 10 minutes. Set aside to cool slightly.
  2. Cut the potatoes into slices, small or medium dice, or grate them.
  3. Heat the butter in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
  4. Sauté the potatoes until they are fully cooked and well browned on all sides, about 10 minutes. Garnish with the parsley and serve immediately.

CIA FOODIES

Hash Brown Potatoes

hash brown potatoes on a white plate
Makes 4 to 6 servings These simple potatoes can be dressed up with cheese, bell peppers, leeks, chives, or scallions. Serve them with eggs or smoked salmon for breakfast, lunch, or dinner!

Ingredients

  • 2 lb white (or chef’s) potatoes
  • 2 tablespoons clarified butter or vegetable oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 tablespoon chopped parsley

Directions

  1. Scrub and peel the potatoes. Cook them in a large pot of boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain and dry them over low heat or on a sheet pan in a 300°F oven for 5 to 10 minutes. Set aside to cool slightly.
  2. Cut the potatoes into slices, small or medium dice, or grate them.
  3. Heat the butter in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
  4. Sauté the potatoes until they are fully cooked and well browned on all sides, about 10 minutes. Garnish with the parsley and serve immediately.

Copyright © 2024 The Culinary Institute of America

Leave a Comment