| Total: | 55 min |
| Prep: | 40 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons olive oil
- 8 medium all-purpose potatoes, boiled, peeled and diced small
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon unsalted butter, melted
Instructions
- In a heavy medium saute pan, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Spread the potatoes in an even layer in the saute pan, pressing down on them slightly with a spatula. Season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Pour 1 tablespoon of the melted butter over the top of the potatoes.
- Place a large plate over the pan and invert the potatoes onto the plate. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pan, slide the potatoes back in, and brown on the other side, about 5 minutes more. Season with salt and pepper and slide onto a platter. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 290 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 25 mg |
| Sodium | 535 mg |
Reviews
i always wanted to try it so when i buy potatoes ill let you know how it is :0
Not as treacherous as some want you to believe. The oil is pretty much absorbed long before you need to flip the potatos. If your’e that scared, dont add the remaining butter and oil until after you flip. Obviously someone didnt do this recipe before rating!
Yeah… I don’t think I will be inverting a heavy ceramic plate under a hot pan full of oil. This just sounds like it is not well thought out. There has to be a better way to enjoy perfect hash browns at home. This is like the third completely wack recipe I have read on here for hash browns.
Somebody save us!!!
Somebody save us!!!