Hash Browns With Fresh Chives
This recipe yields golden brown and crispy potato cakes that are a delightful addition to any meal. The shredded potatoes are pan-fried to perfection, creating a flavorful and satisfying dish that is sure to impress your guests. Ready in no time, these potato cakes are a versatile side dish or can be enjoyed as a tasty snack. Garnished with a sprinkle of fresh chives, these potato cakes are both visually appealing and delicious. Enjoy this comforting and savory dish as a satisfying accompaniment to your favorite meals.
— Constant Cookbook
Ingredients
- 2 1/2 lb. boiling potatoes, unpeeled, quartered
- Salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 2 Tbs. vegetable oil
- 2 Tbs. finely chopped fresh chives or flat-leaf
- parsley
Instructions
- Place the potatoes in a saucepan with lightly salted cold water to cover and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until barely tender when pierced with a fork, no more than 5 minutes. Drain well and set aside until cool enough to handle. Shred the potatoes on the large holes of a box grater/shredder held over a bowl. Toss lightly with a little salt and pepper.
- On a nonstick griddle over medium heat, melt the butter with the vegetable oil. When the butter melts and begins to foam, spread it and the oil evenly over the surface of the griddle and place the shredded potatoes on top. Using the back of a spatula, gently press down on the potatoes to form a compact, even mass 1 to 1 1/2 inches thick. Do not be concerned if the edges are uneven. Fry until the underside is browned and crusty, about 5 minutes. Using the spatula, turn the cake over, in sections, if necessary. Continue frying until browned and crusty on the other side, 4 to 5 minutes more.
- Transfer the potatoes to a warmed serving platter or individual plates and garnish with the chives. Serve immediately. Serves 6 to 8.
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