Hash Browns La Franaise Galette
Elevate your brunch or dinner table with the rustic elegance of Hash Browns La Franaise Galette, a French-inspired take on the classic crispy potato dish. This golden, pan-fried creation combines grated Russet potatoes with savory shallots, aromatic garlic, fresh thyme, and vibrant parsley to create a perfectly seasoned, crispy-on-the-outside, tender-on-the-inside masterpiece. Cooked to perfection in a combination of butter and olive oil, this galette boasts a delightfully crisp texture that complements its earthy, herbaceous flavors. Serve this versatile dish as a stunning side for roasted meats, a savory base for poached eggs, or simply enjoy it on its own as a snack. Ready in just 40 minutes, this recipe is perfect for home cooks looking to impress with a touch of French flair.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 small Shallot
- 1 tablespoon Flat-leaf parsley
Instructions
Peel the potatoes and grate them into a large bowl using the coarse side of a box grater.
Wrap the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Finely mince the shallot and garlic. Then, chop the parsley and set aside.
In the bowl with the shredded potatoes, add minced shallot, garlic, thyme, parsley, salt, and black pepper. Mix gently but thoroughly to evenly combine.
Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of olive oil.
Once the butter has melted and is lightly sizzling, spread half the potato mixture evenly across the pan, pressing it down gently with a spatula to form a compact layer.
Cook the galette undisturbed for 8-10 minutes, or until the bottom is golden and crisp.
Carefully flip the galette. You can slide it onto a plate, cover it with the skillet, and invert, then slide it back into the skillet. Add 1 more tablespoon of butter around the edges.
Cook the second side for another 8-10 minutes or until crispy and golden.
Repeat the process with the remaining potato mixture, adding additional butter and olive oil as needed.
Once both galettes are cooked, transfer them to a serving plate, cut into wedges, and serve immediately.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 10.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3743 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
