How to Cook Restaurant Style Hash Brown Potatoes
Restaurants have trained professional cooks, high-quality ingredients and fancy equipment that help their food often taste better than meals from your own kitchen. According to celebrity chef, Anthony Bourdain, chefs have tricks up their sleeves as well to give them the edge over home cooks. Restaurants optimize their recipes by using fresh ingredients, like shallots, and tons of butter. Hash browns are one of those dishes that are tastier and crispier at a restaurant, but their flavor and texture are not out of reach for the home cook. Does this Spark an idea?
Things You'll Need
- 1 1/2 lbs. russet potatoes, peeled
- Knife
- Salt
- Large saucepan
- Colander
- Large skillet
- 3 tbsp. butter, unsalted
- 1/4 cup olive oil
- 2 large onions, finely diced
- Wooden spoon
- Mixing bowl
- Baking sheet
- Spatula
- Fresh black pepper
Instructions
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1
Cube peeled russet potatoes into 1/2-inch cubes until you have approximately 3 cups.
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2
Boil the potatoes in salted water for five minutes, using a large saucepan. Drain in a colander.
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3
Heat olive oil and 1 tbsp. of butter in a skillet over medium-high heat. Saute onions until soft and caramelized. Stir often with a wooden spoon. Preheat oven to 350 degrees F.
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4
Place onions in a mixing bowl to cool down for 10 minutes. Mix in potatoes and break apart with a wooden spoon. Heat skillet again with the rest of the butter until its foam subsides.
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5
Cook potato and onion mixture in the skillet. Press down the mixture with a spatula to create a cake shape. Cook for 10 minutes or until the underside is golden brown.
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6
Flip over the potato mixture by using a plate to invert from the skillet. Cook for another 10 minutes or until the bottom is golden brown. Bake in the oven on a baking sheet for 10 minutes. Add fresh ground pepper before serving.
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1
Tips & Warnings
You can try this recipe with leftover potatoes too. Skip the parboiling step and cook with sauteed onions.
Pair this recipe with a good steak and a glass of red wine.
Use caution when handling hot pots and pans. Use oven mitts when taking baking sheets out from the oven.
References
Resources
- Photo Credit peeling potatoes image by Maria Brzostowska from Fotolia.com
