Cast Iron

Horseradish Hash Browns

March 25, 2011
1 Ratings
  • Serves 4
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 Hesser

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Lance K
    Lance K
  • Amanda Hesser
    Amanda Hesser
  • janecf
  • aeisenhowerturnbull
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

14 Reviews

UncleBen1630 October 15, 2014
Could you use freshly-grated horseradish in these?
Amanda H. October 15, 2014
Lmkltk April 2, 2014
Delicious! I made these with fresh halibut cheeks and they were a perfect accompaniment.
Lance K. January 21, 2014
these came out amazing
Amanda H. January 21, 2014
Great to hear it!
Muse July 24, 2012
These sound delicious...can't wait to try them!
Amanda H. October 13, 2011
Janecf -- I think it would be great!
janecf October 13, 2011
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.
Amanda H. October 13, 2011
I think it would be great!
emnation March 31, 2011
Looks delicious! Will try it this weekend...
TONYB March 28, 2011
Amanda H. March 28, 2011
Great tip!
aeisenhowerturnbull March 25, 2011
There is something so warm and comforting about potatoes in the morning. Thanks for adding a bit of spice!
Amanda H. March 28, 2011
Agreed -- and thanks!