Hash browns are a delicious staple of American breakfasts. Making homemade hash browns is a little messy, but they taste far better than a frozen product bought at the store. This recipe utilizes our Pastamore Roasted Garlic Balsamic Dipping Oil, and it is topped with a drizzle of Pastamore Traditional Barrel Aged Balsamic Vinegar.
For this recipe you will need a cheese grater, preferably a box grater. The fresh potatoes will also need to be wrung out to remove moisture from them. This will make the final product crispier, and will reduce the chances of the hash browns being overly mushy. This recipe is also best cooked in two separate pans at the same time. There is too much hash brown to cook in one pan, so the recipe could be cut in half if desired.
Servings - 4
2 lb - russet potatoes
2 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
1-2 Tbsp - Pastamore Traditional Barrel Aged Balsamic Vinegar
As garish - fresh chives
To taste - salt and black pepper
1. Peel the potatoes. Over a cutting board grate the potatoes on cheese grater. Use the side of the grater that has the largest holes available. Once all of the potatoes have been grated, place them into a large kitchen towel or cheese cloth. Wring the potatoes out over the sink, removing as much liquid as possible.
2. Place two large saute or cast iron pans on the stove over medium/medium-high heat. Once the pans are hot add 1 Tbsp of Pastamore Roasted Garlic Balsamic Dipping Oil per pan. Once the oil in the pan is hot evenly distribute the potatoes between the pan.
3. Cook the hash browns until they are nice and brown on the side that is down. Using a large spatula flip the hash brown over (this may need to be done in two separate pieces). Reduce the heat by one level (medium-high to medium, etc.). Cook until both sides of the hash browns are done and portion out using the spatula while still in the pan.
4. Plate the hash browns and drizzle over the balsamic vinegar. Top with fresh chives (diced fine).
This hash brown recipe would be great with some bacon, sausage, or next to some eggs for breakfast. The total cook time isn't much more than 10-15 minutes, and yields a fantastic dish.