Steakhouse Hash Browns

From Cook's Country | April​/May 2010

Why this recipe works:

We tested three potato varieties for our Steakhouse Hash Browns recipe: russets, Yukon Golds, and red potatoes. Tasters much preferred the fluffy russets, partly because their starchy texture helped the hash browns cohere and facilitated browning. For a creamy interior, butter proved far… read more

We tested three potato varieties for our Steakhouse Hash Browns recipe: russets, Yukon Golds, and red potatoes. Tasters much preferred the fluffy russets, partly because their starchy texture helped the hash browns cohere and facilitated browning. For a creamy interior, butter proved far superior to heavy cream, half-and-half, milk, buttermilk, and sour cream, all of which made the interior too wet to crisp. No matter how many spatulas we used or how delicately we tried to flip our Steakhouse Hash Browns, we just couldn’t do it without the potatoes falling apart. Gently sliding them onto a baking sheet (browned side down) and broiling the hash browns in the oven guaranteed a crisp, evenly browned exterior.

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Serves 4 to 6

Don't let the boiled potatoes sit in water or they will become mushy. Drying them in step 1 makes for a deeply golden crust. Start checking the potatoes early in step 4. You can use a rimless cookie sheet in place of the inverted baking sheet.

Ingredients

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