What to CookAmanda & Merrill

Horseradish Hash Browns

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Horseradish Hashbrowns with Bacon Vinaigrette

- Amanda

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

Serves 4

  • 3 tablespoons prepared horseradish
  • 8 small white potatoes
  • Salt
  • Coarsely ground black pepper
  • Canola oil
  • 4 slices bacon, cooked until crisp
  • 3 scallions, trimmed and thinly sliced
  • 3 tablespoons apple cider vinegar

See the full recipe (and print and save it) here.


Horseradish Hashbrowns

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Tags: Editors' Picks