Recipe from Peter Davis
Adapted by Sam Sifton
- Total Time
- 1 hour 30 minutes
- Rating
- 4(151)
- Notes
- Read community notes
The secret to perfect hash browns, the chef Peter Davis of Henrietta's Table in Cambridge, Massachusetts, told The Times in 2010, is to take a few moments at night to clarify the butter you will use to make the dish in the morning, removing the milk solids that would otherwise burn as you cook. As a corollary, something to do as the butter melts and you strain out the solids, boil off some potatoes, then let them dry in the refrigerator over night. Grate them in the morning, and cook in the clarified butter. When you've got a good crust going, place a plate over the pan, put your hand on it and quickly invert the whole. Then slide the new bottom, until recently the unfinished top, back into the pan to continue cooking. Serve with eggs, naturally. —Sam Sifton
Featured in: The Upper (and Lower) Crust
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
Yield:6 servings
- 4medium Yukon Gold potatoes
- 7tablespoons unsalted butter
- Kosher salt
- freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
229 calories; 14 grams fat; 9 grams saturated fat; 1 gram trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 370 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator.
Step
2
Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.
Step
3
Heat a cast-iron or heavy-bottomed pan over medium-high heat. Grate the potatoes on the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quite) burned in parts, about 15 minutes.
Step
4
Use a wide spatula to flip the potatoes, or quickly invert the pan onto a dinner plate and gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, grilled meats, toast and plenty of jam.
Ratings
4
out of 5
151
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mike Meshenberg
Hash browns are great, but they're still just hash browns. Simplify:
1. Normally there's no need to parboil (as in latkes) but this could be pretty thick so you should or the inside could be raw.
2. 45-50 minutes of boiling means mush. 15-17 is plenty.
3. Clarified butter? I used peanut oil and it was fine. Or ghee.
4. A box grater? Grating blade on a food processor works fine.
5. Add a grated onion. Always makes fried potatoes better. And diced red pepper makes it pretty.
Daniel Entin
As every Eastern European Jew knows, this is far better when made with grated raw potatoes. The difference in flavor is amazing...
Jonathan
I made this for the family as recipe says. It came out great! It is a little labor intensive though.
Joe Dudick
For most recipes that call for boiled potatoes -- such as hash browns and potato salad -- I use baked potatoes. I micowave the potatoes the night before I'm going to prepare the dish, then wrap them in foil over night. I don't microwave the potatoes until they are fully cooked because they will turn into mashed potatoes. It takes a while to learn how long to cook the potatoes so you get the best consistency.
L
As every Eastern European Jew knows, this is far better when made with grated raw potatoes. The difference in flavor is amazing...
me
grated potatoes raw - cook for 10-15 each side at MEDIUM heat. Make sure to use the big red spatula to flip.
Gina B
If you’re using a gas oven, only boil them for 15 mins or they’ll be too soft to grate. Also 10 mins each side seems plenty.
Gina B
On a gas stove, I would say 30 mins boiling is plenty. And only 10 mins each side when cooking or it will burn to a crisp.
Sweet Cherry
These are great with frozen hash browns! I grate an onion and some garlic into them and cook on med-low heat. I also sandwich some horseradish in the middle of the potatoes. Switching from a cast iron to a nonstick pan really improved my success rate on the inversion step. Definitely a keeper!
L
As every Eastern European Jew knows, this is far better when made with grated raw potatoes. The difference in flavor is amazing..
L
As every Eastern European Jew knows, this is far better when made with grated raw potatoes. The difference in flavor is amazing...
Kathy
What does "boil off some potatos" mean ?
Mike Meshenberg
Hash browns are great, but they're still just hash browns. Simplify:
1. Normally there's no need to parboil (as in latkes) but this could be pretty thick so you should or the inside could be raw.
2. 45-50 minutes of boiling means mush. 15-17 is plenty.
3. Clarified butter? I used peanut oil and it was fine. Or ghee.
4. A box grater? Grating blade on a food processor works fine.
5. Add a grated onion. Always makes fried potatoes better. And diced red pepper makes it pretty.
Phoebe
Ghee is clarified butter.
Amy D.
Ghee is clarified butter.
Ana
Ghee IS clarified butter.
Diana
This is hilarious Clearly, the potatoes burned anyway.
mb
Could you use jarred ghee instead?
Ann
Similar to my granmothers top of the stove kugels (Lithuanian/Polish- Jewish side dishes)
Joe Dudick
For most recipes that call for boiled potatoes -- such as hash browns and potato salad -- I use baked potatoes. I micowave the potatoes the night before I'm going to prepare the dish, then wrap them in foil over night. I don't microwave the potatoes until they are fully cooked because they will turn into mashed potatoes. It takes a while to learn how long to cook the potatoes so you get the best consistency.
Daniel Entin
Oh, sorry, I misread the instructions. Even someone with a name like Sifton knows...
Daniel Entin
As every Eastern European Jew knows, this is far better when made with grated raw potatoes. The difference in flavor is amazing...
Evie Squadrille
That's how I make my hash browns! grated raw potatoes
sweet onion,finely diced green
pepper and voila!...
Delicious hash browns! ❤️
George Costas
and much simpler. Ready in 20 minutes. Olive oil instead of butter is good too. I add chopped onions to the grated potatoes, toss with a little salt and pepper and grill over medium heat 10 minutes on each side. Done.
Jonathan
I made this for the family as recipe says. It came out great! It is a little labor intensive though.
Private notes are only visible to you.
