| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds russet potatoes
- 1 cup bacon lardoons
- 1 medium shallot, sliced
- 1 egg white
- 4 green onions, roughly chopped
- 2 sprigs thyme, leaves picked
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Preheat oven to 425 degrees F.
- Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment, to finely shred potatoes. Place in a kitchen towel and squeeze dry.
- Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 202 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 12 mg |
| Sodium | 374 mg |
Reviews
Made as per the recipe and we weren’t dissapointed at all.. thank you Tyler
My husband would make these on Sunday mornings for our brunch. We both loved them! A must try!
i normaly love tyler’s recipes but this one missed the mark. there is just not much flavor. i did omit the bacon and cooked it in olive oil instead, but i did add green pepper. i had no problem with the flipping (used another pan to flip into but i wouldn’t make again.
Tyler could boil water and I would make it! Made this last night for my monthly steak night (I suggest following rabbitguyman’s suggestions for shredding, rinsing, drying potatoes for best starch free and dry potato results. Single here and used a 6 inch cast iron skillet I got for $5 at the thrift store. The key is the “flip”; I used another skillet coated in olive oil and I got about a “95% flip” for a first time effort. I found it did not need the full 15 minutes oven time when using cast iron due to the even heat distribution. This is the perfect side dish to my monthly steak night; even dry thyme gave it major flavor. Next time I’m gonna substitute a little rosemary for thyme. Yum!
I made this last night. While not perfect the flavor was very good. I put the potatos in a colander and pressed down with a plate to squeeze all the water out and it seemed to work. It was very hard for me to judge when the potatos needed to be flipped and I went a little longer than I should have. The onions burnt a bit.
I flipped it onto the cutting board and then back into the pan and then into the oven.
I used a stoneline non stick pan and it worked great! My cast iron pan would have been impossiblle to flip it’s so darn heavy.
I flipped it onto the cutting board and then back into the pan and then into the oven.
I used a stoneline non stick pan and it worked great! My cast iron pan would have been impossiblle to flip it’s so darn heavy.
I give it 5 stars because the shortcomings were mine and not the recipe. Great job Tyler!
Squeezing out the water is the key, and I found a tip for flipping it. If you don’t mind washing an extra skillet, heat up a second one with some olive oil when you’re ready to flip, then do the “inverted plate” trick – flipping from one to the other. Almost zero chance of breakage.
I didn’t even use bacon fat (didn’t have bacon at the time) – just a tablespoon of butter and olive oil, and these were outta sight. Topped them with a bit of sour cream and shredded cheddar, and they disappeared in no time.
Do not any of you awesome cooks listen to her. This is a “hash brown” recipe – not a “potatoes au gratin” recipe. You thinly slice potataoes for a gratin. Hash browns are shredded. AWESOME, AWESOME recipe. ps: I’m sure you are all aware of this but just in case – if you want to seem like the cook who has slaved on this but doesn’t have the time, there are pre-shredded potato packages in the refridgerated section of your food store. They are fresh, clean and already squeezed dry. No moisture, just dump in the bowl and mix. Time saver and economical. (Good cookin’ to all!) 🙂
These were amazing, my wife and I both loved them with steak. Will def. be making them again.
Absolutely Fantastic,,,,even squeezed the Peru sweet onions used,,,,my addition to the green onions………..an absolute delicious dish……..Thank-YOU TYLER!!
Love it and very easy to do…