Potatoes Hashed in Cream

From Cook's Country | February/March 2012

Why this recipe works:

Yukon Gold potatoes are naturally creamy. Simmering them in cream only improved their texture. We simmered the cream until it fully evaporated and its fat had separated out. Continuing to cook the potatoes in this rendered fat added a crispy exterior to balance their creamy interior.

Yukon Gold potatoes are naturally creamy. Simmering them in cream only improved their texture. We simmered the cream until it fully evaporated and its fat had separated out. Continuing to cook the potatoes in this rendered fat added a crispy exterior to balance their creamy interior.

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Serves 6

It's essential to use a nonstick skillet here. After removing the lid, stir the potatoes no more than five or six times or they won't brown.

Ingredients

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