Pommes Matiere Old Fashioned Hash Browns
Discover the perfection of crispy, golden hash browns with this Pommes Matiere Old Fashioned Hash Browns recipe, a classic comfort food made with just a handful of pantry staples. Featuring shredded Russet potatoes, this dish achieves irresistibly crunchy edges and a tender, buttery interior through careful moisture removal and expert skillet techniques. With the rich flavors of unsalted butter and a hint of seasoning from salt and black pepper, these hash browns are cooked to golden perfection in both butter and oil for a restaurant-quality texture. Ready in under an hour, this timeless side dish pairs beautifully with breakfast favorites like eggs and bacon or stands alone as a delectable snack. Perfect for home cooks craving old-fashioned hash browns with modern flair, this recipe brings crispy indulgence to every bite.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Peel the Russet potatoes and rinse under cold water to remove excess starch.
Using a box grater or food processor, shred the potatoes into thin strands.
Transfer the grated potatoes into a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to ensure crispy hash browns.
In a large nonstick skillet, heat 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium heat until the mixture begins to sizzle.
Season the grated potatoes evenly with salt and black pepper, tossing lightly to coat.
Add half the grated potatoes to the skillet, spreading them out into an even layer about 1/2-inch thick. Press them down gently with a spatula to form a compact layer.
Cook the potatoes undisturbed for 6-8 minutes, or until the bottom is golden brown and crispy. Flip carefully in sections using a spatula.
Add another tablespoon of butter around the edges of the skillet, allowing it to melt and seep underneath the potatoes.
Cook the second side for an additional 6-8 minutes, or until golden brown and fully cooked through. Remove from the skillet and transfer to a plate lined with paper towels to drain excess oil.
Repeat the same process with the remaining grated potatoes, adding the remaining butter and oil as needed.
Serve immediately while hot and crispy. Optionally, garnish with fresh herbs or serve with your favorite sides like eggs or bacon.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3902 mg | 83% | |
*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.
