© 2014 mathewguiver

Make ahead hash brown potatoes

A couple of weeks ago David and I spent the weekend in Breckenridge, Colorado. Our condo had a large kitchen where I was able to make yummy and hearty meals for us. David spent most mornings out snow boarding, so I wanted to make breakfasts that were full of protein, fruit, and carbohydrates. I love makingĀ breakfast potatoes, but the problem is that potatoes take a long time to cook.

Since snow boarding is “a morning sport,” and David tries to head to the slopes during the 8 o’clock hour, I didn’t want to have to wake up at the crack of dawn in order to make hash browns. Instead, I came up with a recipe that would let me precook the potatoes the night before, then reheat them in an oven before serving. And it worked out perfectly.

The hash browns were crispy from being baked in the oven, but soft and buttery in the middle. And by sitting in the fridge over night the potatoes were able to absorb all of the flavors from the onions and seasoning. This is definitely a dish to serve at your next brunch party!

Ingredients:

3 large potatoes
1 yellow onions
Canola oil
Butter
Salt
Pepper
Garlic powder

Directions:

1. Start by peeling and grating 3 large potatoes. Let them soak in salted water for about 30 minutes, then pat them dry with paper towels.

2. Chop onion into small pieces, then cook with canola oil, salt, and pepper over medium heat until they are translucent.

3. Add potatoes to your hot pan. Slice a few cubes of butter and drop them into the pan as well.

Now, keep in mind that the potatoes will cook down significantly as you cook them. It may seem like you have a lot of potatoes, but by the time they are finished cooking you’ll be left with only about 1/3 of the volume.

4. Since I was cooking in really dry air, I had to add additional canola oil, and a bit of water to deglaze the pan. You’ll want to cook the potatoes for about 20 to 30 minutes until they’ve gone soft and have a yellowish color. Taste, and season with garlic powered and additional salt and pepper.

5. Cover your pan, let cool at room temperature, then place in the refrigerator overnight.

6. When it’s time to finish your potatoes, preheat your oven to 375 degrees fahrenheit, and line a cake pan with parchment paper.

7. Spread hash browns into pan, then cook for about 30 minutes or until the potatoes are fully cooked. How will you know when they’re cook? Take a fork and try a little bit!

8. To finish off the has browns, crank your oven to broil and let the tops go nice and crispy. Just be sure to keep an eye on your potatoes as you don’t want them to burn.

Stack potatoes on a plate and serve to your guests. You could garnish with a sprinkle of chives or green onions, but they definitely don’t need it. These hash browns are packed with flavor, especially since they were able to sit over night. Delish!

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