HENRIETTA'S HASH BROWNS
The secret to perfect hash browns, the chef Peter Davis of Henrietta's Table in Cambridge, Massachusetts, told The Times in 2010, is to take a few moments at night to clarify the butter you will use to make the dish in the morning, removing the milk solids that would otherwise burn as you cook. As a corollary, something to do as the butter melts and you strain out the solids, boil off some potatoes, then let them dry in the refrigerator over night. Grate them in the morning, and cook in the clarified butter. When you've got a good crust going, place a plate over the pan, put your hand on it and quickly invert the whole. Then slide the new bottom, until recently the unfinished top, back into the pan to continue cooking. Serve with eggs, naturally.
Provided by Sam Sifton
Categories breakfast, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator.
- Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.
- Heat a cast-iron or heavy-bottomed pan over medium-high heat. Grate the potatoes on the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quite) burned in parts, about 15 minutes.
- Use a wide spatula to flip the potatoes, or quickly invert the pan onto a dinner plate and gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, grilled meats, toast and plenty of jam.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 370 milligrams, Sugar 1 gram, TransFat 1 gram
CLASSIC HASH BROWNS
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 37.5 g, Cholesterol 49.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 12 g, Sodium 13.4 mg, Sugar 1.7 g
HENRIETTA'S HASH BROWNS
This is a technique recipe. It was published recently in the Sunday section of the New York Times. Henrietta's is located in the Charles Hotel, a few blocks from Harvard Square. The idea is to clarify the butter and cook the potatoes the night before. Clarified butter can tolerate higher heat used to brown the potatoes. The potatoes must be kept whole until the morning, at which time they are dry and can be grated. Flip them with a large spatula or over a plate. I find it easiest to slide it unflipped onto a plate, put another plate on top, flip it and slide it back into the pan. Time does not include preparation the night before.
Provided by Kumquat the Cats fr
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator.
- Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.
- Heat a cast iron or heavy bottomed pan over medium high heat. Grate the potatoes in the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons of butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quire) burned in parts, about 15 minutes.
- Flip the potatoes using a wide spatula (or see technique above). Gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, toast and plenty of jam.
Nutrition Facts : Calories 197.7, Fat 13.5, SaturatedFat 8.5, Cholesterol 35.6, Sodium 5.5, Carbohydrate 18.3, Fiber 1.6, Sugar 0.8, Protein 1.8
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