Weekday Vegetarian: Horseradish Hash Browns

weekday vegetarian hash browns photo

Photo: Kelly Rossiter

Yes, you saw right, that's bacon on top of those hash browns. Before you start sending in your comments, let me say, the bacon is not integral to the hash browns themselves, it is a topping. If you are making this dish on the weekend, go for the bacon, otherwise, just leave them off. They are truly delicious either way.I wasn't sure that these would hold together, as I am used to using egg and matzo meal as a binder in the potato latkes I make. The trick is to leave them long enough that they are really cooked on the underside before your try to turn them over. These were really rich, but still lighter than latkes. We ate them for dinner, but they would make a wonderful part of a decadent weekend brunch.

This recipe is from the website Food52.

Horseradish Hash Browns

3 tablespoons prepared horseradish, plus more to taste
8 small white potatoes
Coarsely ground black pepper
Canola oil (or other cooking oil that you like)
4 slices bacon, cooked until crisp
3 scallions, trimmed and thinly sliced
3 tablespoons red wine or apple cider vinegar

1. Spoon the horseradish into a small, fine-mesh sieve. Using the back of a spoon, press the liquid from the horseradish. Peel the potatoes, and shred them on a box grater. Gather them up, a handful at a time, and squeeze out as much liquid as possible, then set the grated potato in a mixing bowl. Add the horseradish and season generously with salt and pepper.

2. Cover the base of a large cast iron or non stick skillet with 1/8-inch oil. Warm over medium high heat until the oil shimmers and a potato strand added to the oil sizzles. Cook a pinch of the potato mixture, then taste and adjust seasoning, adding more horseradish and salt, if needed. Add a small handful of potato to the pan and use tongs to spread it into a rough circle, about 1/4-inch thick. Continue with the remaining potatoes, filling the pan without crowding it; save some for a second batch if needed. Cook until chestnut brown on the bottom, 3 to 5 minutes, then turn the hash browns, and brown the other side, about 3 minutes. The trick is to brown the outside while allowing the potatoes on the inside cook through.

3. Meanwhile, mix the bacon and scallions with the vinegar. As the hash browns finish cooking, transfer them to a baking sheet lined with paper towel and keep warm in a 200 degree oven. Hash browns don't like to be stacked or they get soggy. Serve the hash browns and pass the bacon vinaigrette at the table.

More Potato Recipes
Leek and Potato Gratin
Baked Potato Soup
Kale and Potato Stew

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