ONE GIANT HASHBROWN |
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ONE GIANT HASHBROWN
8 servings
2 EGGS
2 T FLOUR
2 T RED ONION, grated on the finer side of the box grater
4# BAKING POTATOES, peeled, shredded on a box grater and set in a colander to drain.
2 T UNSALTED BUTTER, divided
2 T VEGETABLE OIL, divided
SOUR CREAM with CHIVES, garnish
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Whisk the eggs in a large bowl. Add the flour and red onion. Press the potatoes to extract as much liquid as possible from them. Pat them dry with paper towels and add them to the egg mixture. Stir and season with salt and pepper.
Place 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large, 12” wide skillet, set over medium heat. Once butter melts, add the potato mixture to the skillet and flatten with a spatula. Cook for 14-15 minutes or until deep golden brown on one side. Place a large baking sheet over the skillet and flip the hash brown over onto the baking sheet. Add the remaining butter and vegetable oil to the skillet and slide the hash brown back in and cook on the other side for an additional 7-8 minutes or until golden brown. Transfer the hash brown back to the baking sheet and bake at 350 degrees for 10-15 minutes or until ready to serve. Cut into eight wedges and serve with sour cream and chives.
8 servings
2 EGGS
2 T FLOUR
2 T RED ONION, grated on the finer side of the box grater
4# BAKING POTATOES, peeled, shredded on a box grater and set in a colander to drain.
2 T UNSALTED BUTTER, divided
2 T VEGETABLE OIL, divided
SOUR CREAM with CHIVES, garnish
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Whisk the eggs in a large bowl. Add the flour and red onion. Press the potatoes to extract as much liquid as possible from them. Pat them dry with paper towels and add them to the egg mixture. Stir and season with salt and pepper.
Place 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large, 12” wide skillet, set over medium heat. Once butter melts, add the potato mixture to the skillet and flatten with a spatula. Cook for 14-15 minutes or until deep golden brown on one side. Place a large baking sheet over the skillet and flip the hash brown over onto the baking sheet. Add the remaining butter and vegetable oil to the skillet and slide the hash brown back in and cook on the other side for an additional 7-8 minutes or until golden brown. Transfer the hash brown back to the baking sheet and bake at 350 degrees for 10-15 minutes or until ready to serve. Cut into eight wedges and serve with sour cream and chives.
