Horseradish Hash Browns
Now topped with a bacon cap.
Small white potatoes gather by the grater. Horseradish hangs in shadow.
It's important to press as much juice as possible from the horseradish. Hash browns are crispest when the potatoes are dry.
Peeling potatoes while Francesca slices scallions.
Time for grating -- I used a traditional box grater. Works like a charm.
While grating the potatoes, you might as well get the bacon browning.
Mound o' taters.
You need to squeeze as much liquid as possible from the grated potatoes. Gather up just enough to fit in your palm....
Then s-q-u-e-e-z-e!!!!
Add the pressed horseradish, and lots of salt, and mix it all up.
I like to cook them in a cast iron skillet, but non stick is fine. As you can see here, I didn't use enough oil. You want to shallow fry the hash browns, so they brown evenly and cook through...
Hash browns are like cookies -- they don't like crowding in the pan.
Pressing down the hash browns with a spatula helps them cook more evenly.
Peeking!
As the hash browns cook, finish up the bacon vinaigrette. Slice the scallions.
Chop the bacon.
Combine the bacon and scallions with red wine vinegar.
The hash brown, at your service.
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Author Notes:
When I was at The Vanderbilt, I ordered the hangar steak because it came with horseradish hash browns. 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.
- amanda
Serves 4
- 3 tablespoons prepared horseradish, plus more to taste
- 8 small white potatoes
- Salt
- 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
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
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10 months ago Muse
These sound delicious...can't wait to try them!
over 1 year ago amanda
Amanda is a co-founder of Food52.
Janecf -- I think it would be great!
over 1 year ago janecf
Any thoughts on how these would come out if a few strands of grated parsnip or celery root were mixed in?? Here in northern Europe the root vegs are already overabundant.
over 1 year ago amanda
Amanda is a co-founder of Food52.
I think it would be great!
about 2 years ago emnation
Looks delicious! Will try it this weekend...
about 2 years ago TONYB
A POTATO RICER IS A GREAT TOOL TO SQUEEZE THE WATER OUT OF THE POTATOES.
about 2 years ago amanda
Amanda is a co-founder of Food52.
Great tip!
about 2 years ago aeisenhower
There is something so warm and comforting about potatoes in the morning. Thanks for adding a bit of spice!
about 2 years ago amanda
Amanda is a co-founder of Food52.
Agreed -- and thanks!