Salt & Vinegar Hash Browns
Like having your favorite chip for breakfy.
Full Recipe Video:
Servings: 4
Ingredients:
3 large Yukon Gold potatoes, peeled
2 tbsp. white wine vinegar
Olive oil
Salt & pepper to taste
Peel skin and grate potatoes. Once grated, take a few paper towels and press potatoes to remove excess water. Put potato in a bowl, add vinegar, and toss so potatoes are thoroughly covered.
Cover bowl with plastic wrap or foil, and set aside for about 40-45 mins. This is not a requirement, but we find letting the potatoes sit in the vinegar enhances the vinegar flavor even more. But if you’re short on time, a quick toss in the vinegar will have to do!
Coat a large skillet (we like a cast iron) with olive oil. Turn heat to medium and spread potatoes out flat and evenly. Salt and pepper potatoes to taste.
Everyone’s cook top is different, so timing can vary, but let the potatoes cook a few minutes, then with a thin spatula, lift up the edge to check the color. Once your potatoes get a nice golden crispy brown, you will want to flip them. Likely this is anywhere from 5-8 minutes per side.
Once the bottom of your potatoes are browned, take the edge of your spatula and quarter the potatoes in the pan so you have 4 even slices (like a pizza). This will allow you to easily flip each piece.
Flip your hash brown slices and cook on the opposite side for the same amount of time. Make sure to salt and pepper the top of the flipped side while your potatoes are cooking.
Once cooked, plate and serve! Great as a side dish with other breakfast items, or on their own with a great dipping sauce of your choice!
Notes:
4 “servings” is 4 sizable pieces of hash browns. If you’re cooking for a crowd, you can always make smaller pieces in the pan, or double the recipe.
Tools:
Favorite Metal Spatula: Wood Handle Fish Spatula
