Rating: 2.86 stars
14 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2
  • 14 Ratings

Hash browns are a classic breakfast item for a reason. It benefits here from fresh spices and a shallot.

Martha Stewart Living, May 2000

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 175 degrees. Have ready a baking sheet lined with paper towels. Grate potatoes and shallots on large holes of a box grater or with a food processor fitted with the grating blade. Transfer to a piece of cheesecloth or clean dishcloth; squeeze out as much liquid as possible. Place in a bowl, add herbs, season with salt and pepper, and stir to combine.

    Advertisement
  • Heat 2 tablespoons of oil in a large nonstick skillet over medium-low heat. Drop 1/4 cup of the mixture into the skillet; gently press to form a patty about 2 1/2 inches in diameter. Repeat until there are six patties in the skillet. Cook until deep golden brown, about 8 minutes on each side. Remove from skillet; transfer to prepared baking sheet. Place in oven to keep warm. Wipe out pan; pour in remaining 2 tablespoons oil. Repeat process with remaining potato mixture; serve.

Cook's Notes

You can cook the hash browns in two large cakes; cut each into six wedge-shaped servings.

Advertisement

Reviews

14 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 2