Brooklyn Hash Browns

Name: Brooklyn Hash Browns
Yield: serves 4
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 2 tablespoons canola oil; 2 large Spanish onions, halved and thinly sliced; Kosher salt and freshly ground black pepper; 2 pounds Idaho potatoes, peeled and cut into 1-inch dice; 2 teaspoons smoked sweet Spanish paprika; 2 tablespoons finely chopped fresh chives

December 14, 2011

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 notes

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