Thursday, May 28, 2020


Yesterday I informed my husband that I “pinned” a recipe from a magazine.  What I truly intended was that I tore the web page out and caught it at the fridge.  Is that a signal of too much ?

Wait – don’t reply that.
Crispy Skillet Potato Hash Wedges :: Inquiring Chef
I were heavily excited to share this recipe with you.  There’s nothing complex or “new” about vast hash browns which can be mushy inner and perfectly crisp at the outside, but I’ve concept about this dish additional occasions within the previous couple weeks than any other.  It appeared exceptionally proper for the week superior as a excellent deal as Father’s Day.  We at all times appear to assume of brunch as a Mother’s Day thing, but shouldn’t fathers get brunches too?
Maybe it’s my husband’s love of one thing that comes to crispy potatoes or the nod to campfire cooking that comes from making these crispy potatoes in a solid iron skillet, but this dish jumped out at me as Father’s Day worthy.
It’s worth of simply about any different day as well.
The mystery to getting these potatoes additional crisp is 1) to squeeze as a lot liquid out of the grated potatoes as you may take care of earlier than you commence and 2) to bounce the potatoes at the range to crisp the backside and finish within the oven to crisp the top.  The dish serves 4 cooked in an 8-inch skillet, but you may simply modify as a excellent deal as serve additional of us by utilizing a larger pan and cooking it for simply several minutes longer within the oven.
Crispy Skillet Potato Hash with Fried Eggs: Inquiring Chef
Although I won’t be making him breakfast this year, I might be seeing my dad for dinner on Sunday!  I’ll be jet-lagged and bleary-eyed, but I’ll be again in Kansas.
Anyone else planning to cook dinner one thing for Father’s Day??

 Print Recipe

5 from 3 votes

Crispy Skillet Hash Browns

This crispy potato hash "pie" is cooked first at the range to crisp the backside after which within the oven to cook dinner it via and crisp the top. Slice in wedges and serve with fried eggs and arugula salad.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Breakfast, Brunch

Servings: 4

Author: Jess Smith via Inquiring Chef


  • 2 large russet potatoes (about 1 pound total)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 1 Tablespoon unsalted butter


  • Preheat the oven to 350 ranges F.
  • Using a box grater, grate the potatoes onto a enormous kitchen towel. When finished, unfold the grated potatoes out at the kitchen metropolis and roll it tightly. Over the sink, squeeze as a lot liquid out of the potatoes as possible. (Note: This is probably probably the foremost extreme step to crispy potatoes. Squeeze the heck out of these potatoes and do not cease till they're tremendous dry.)
  • Transfer the potatoes to a blending bowl and toss with salt and pepper.
  • Heat an 8-inch oven-safe skillet over medium-high heat. When hot, upload the butter, and swirl to coat the backside of the skillet. Add the grated potatoes to the hot pan, gently spreading them out to frivolously disguise the backside of pan. (Note: Resist the urge to press the potatoes into the pan. Leave them faded and textured - this may make for additional floor side to crisp up within the oven). Cook till you may lift the potatoes gently with a spatula and see that the backside of the potatoes are golden brown and crisp, about 5-8 minutes.
  • Carefully move the hot pan to the oven and cook dinner till the potatoes are cooked through, 10-15 minutes. Finally, turn at the broiler, and blast the floor of the potatoes till golden brown and crisp, about 2 minutes more.
  • Slice into wedges and serve.
4/ 5