You could certainly serve these hash browns with eggs, but I didn’t find the inspiration for this dish at my local diner. These belong right next to a juicy steak. I mix sweet caramelized onions with cooked potatoes seasoned with smoky paprika. Cooked in butter and oil, the bottom layer of potatoes becomes amazingly crisp and is browned to perfection. Serve this bottom side up so that everyone can see what crispy potato goodness awaits.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, about 40 minutes. Season with salt and pepper.
Step 2
Meanwhile, put the potatoes in a medium pot of salted cold water. Bring to a boil and cook until the potatoes are nearly tender and a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain well.
Step 3
Combine the onions and potatoes in a bowl, add the paprika, and season with salt and pepper. Divide the mixture into 8 portions, forming each into a 1/2-inch-thick rectangle.
Step 4
Heat the remaining 3 tablespoons butter and 1 tablespoon oil on a cast-iron griddle or in a large nonstick sauté pan over medium heat. Add the potato rectangles and cook until the undersides are golden brown, about 10 minutes. Flip them over with a spatula and cook until the bottoms are pale golden brown and just set, about 2 minutes.
Step 5
Serve 2 hash browns per person, garnished with the chives.
