Merrill and I both live in Brooklyn, which means that any time an interesting new restaurant opens, we trade tips. For weeks, she's been raving about The Vanderbilt in Prospect Heights. After I went, we decided to both devote our next two blog posts to Vanderbilt-inspired recipes.
Restaurant dishes don't always fulfill our expectations, but that doesn't mean we have to give up on them. When I was at The Vanderbilt recently, I ordered the hangar steak because it came with horseradish hash browns. My dream of slim and shaggy hash browns was foiled when a block-shape potato arrived, looming over the plate. No matter -- I took the flavor idea home with me, flattened them out, and paired them with the bacon vinaigrette from OB Cookie's winning potato soup.
Pick up a hangar steak and fire up your grill, or simply top the hash brown with a fried egg and the bacon vinaigrette. You won't send me hate mail, I promise.
Horseradish Hash Browns
- 3 tablespoons prepared horseradish
- 8 small white potatoes
- Coarsely ground black pepper
- Canola oil
- 4 slices bacon, cooked until crisp
- 3 scallions, trimmed and thinly sliced
- 3 tablespoons apple cider vinegar
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