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Hash Browns

All-Time Greatest Recipes from Legendary Cooks

Julia Child loved this simple side dish, especially with roast chicken or Cornish hen.

  • Total Time:
  • Servings: 2

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  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • Salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • Freshly ground pepper


  1. Put the potatoes in a medium saucepan, add 4 cups of water and 1 teaspoon salt and bring to a boil. Simmer, partially covered, until almost tender. Drain and pat dry.
  2. Heat a 10-inch nonstick skillet. Add the vegetable oil and 1 tablespoon of the butter. When the foam subsides, add the potatoes and cook, tossing, until lightly golden. Season with salt and pepper and roughly mash the potatoes with a spatula. Dot the remaining 1 tablespoon of butter over the potatoes, cover and cook until crusty on the bottom, about 3 minutes. Slide the potatoes onto a plate and invert them back into the pan. Cook until the underside is nice and crusty. Slide the potatoes onto a platter and serve.
Contributed By Photo © Con Poulos Published October 1996

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484966 2013-12-06 Julia Child side-dishes|2|fast|staff-favorite|vegetarian|breakfast|brunch october-1996, recipes,hash-browns 484966