Best Crispy Hash Brown With Smoked Salmon Creme Fraiche And Herbs Recipes

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CRISPY HASH BROWNS



Crispy Hash Browns image

Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they'll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.

Provided by Rōze Traore

Categories     brunch, dinner, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 large russet potatoes
2/3 cup grated Parmesan
Heaping 1/2 teaspoon garlic powder
Heaping 1/2 teaspoon onion powder
Kosher salt
5 tablespoons canola oil, plus more if needed
3 tablespoons unsalted butter
4 fresh thyme sprigs
1 tablespoon thinly sliced chives
1/3 cup crème fraîche
1 teaspoon chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest (from ½ lemon)
Kosher salt

Steps:

  • Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
  • While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
  • Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
  • Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil between 2 large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they're rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
  • Once the hash browns are golden on both sides, working with 1 pan at a time, add 1 1/2 tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
  • Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
  • Garnish with chives and serve with crème fraîche.

FANCY HASH BROWN RECIPE BY TASTY



Fancy Hash Brown Recipe by Tasty image

Inspired by Swiss rösti, this golden, crispy hash brown becomes a canvas for anything your heart desires. Go full-on fancy with high-end ingredients like crème fraîche and trout roe, or keep it simple with a fried egg.

Provided by Amanda Berrill

Categories     Sides

Time 15m

Yield 1 serving

Number Of Ingredients 9

12 oz medium russet potato, scrubbed
2 tablespoons ghee, clarified butter
½ teaspoon kosher salt
freshly cracked pepper, to taste
fresh chive, sliced
fresh dill frond
crème fraîche
salmon or trout roe
lemon wedge

Steps:

  • Using a food processor fitted with the large grater attachment (or the large holes on a box grated), shred the potato. Transfer to a medium bowl and toss with the salt, then let sit for about 5 minutes to draw out excess moisture.
  • Transfer the shredded potato to a clean, lint-free kitchen towel and wring out as much moisture as possible. Wipe out the bowl, then the potato to the bowl and season with pepper. Use your fingers to separate the shreds into a fluffy pile.
  • Heat a 6-inch cast iron skillet over medium heat until very hot. Line a wire rack or plate with paper towels and set nearby.
  • Once the skillet is very hot, add 1 tablespoon of ghee and swirl to coat the pan. Carefully transfer the potato shreds to the skillet and use a spatula to gently pat down into a uniform circle. Cook for 3-5 minutes, until the bottom is a deep golden brown and crispy. Set a plate upside-down over the skillet, place your hand on top to hold it in place, and carefully flip the skillet upside down to release the hash brown from the pan. (Be careful, the skillet will be very hot!)
  • Return the skillet to the heat, then add the remaining tablespoon of ghee. Let the ghee warm for about 30 seconds, then slide the hash brown, uncooked side down, back into the skillet. Cook for another 3-5 minutes, until golden brown, then remove from the skillet and place on the paper towels to drain.
  • Let the hash brown cool for a few minutes, before topping with a generous dollop of crème fraîche, smoked salmon, chives, dill, and roe. Finish with a squeeze of lemon and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 6 grams, Sugar 3 grams

SALMON HASH



Salmon Hash image

Categories     Potato     Breakfast     Brunch     Salmon     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

6 ounces smoked salmon, cut into strips
1/2 cup finely chopped red onion
3 tablespoons drained capers
3 tablespoons sour cream
2 tablespoons prepared horseradish
1 tablespoon whole grain Dijon mustard
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 pound frozen hash brown potatoes
Additional sour cream

Steps:

  • Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.

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