SERVES 4
My father always made me hash browns growing up. I remember him dicing up potatoes into small squares, boiling them until tender, and crisping them up with loads of onions, garlic, black pepper, and sweet bell peppers. I’ve updated his recipe and added shallots, because I love their earthy sweetness. I prefer to use russet potatoes for hash browns because they have a firm, starchy texture. When you are chopping the potatoes, the goal is to cut the pieces around the same size so that they cook fast and evenly. A sprinkling of fresh herbs and a side of ketchup makes these really pop.
2 tablespoons vegetable oil
½ cup diced onions
1 pound russet potatoes, peeled, cut into ½-inch cubes, and boiled until tender
2 tablespoons diced garlic
2 tablespoons diced bell pepper (any color)
1 teaspoon rice vinegar
1 tablespoon nutritional yeast
½ teaspoon sea salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste
Chopped fresh chives or green onion, for garnish
Ketchup, for serving
Favorite hot sauce (optional)
In a large cast-iron skillet, heat the oil over medium heat. Add the onions and cook for about 5 minutes to give them a head start. Add the potatoes and cook, stirring frequently, until the potatoes begin to brown nicely on the sides, about 10 minutes.
Once the potatoes are crispy, throw in the garlic, bell pepper, vinegar, nutritional yeast, sea salt, and black pepper. Mix well. Cook for an additional 5 minutes, stirring constantly so the garlic doesn’t burn. Season with more salt and pepper, if desired.
Transfer to a bowl and sprinkle on the chives. Serve with ketchup and maybe some hot sauce if you’re feeling sassy.
lagniappe: I always use my trusty cast-iron skillet for this recipe, as it’s naturally nonstick. If you don’t have one, use a nonstick skillet or you may run into a sticky situation.