Gourmet Hash Browns

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 9 ounces yukon gold potatoes or 9 ounces russet potatoes, scrubbed
• salt (for water, plus an additional pinch)
• 1 tablespoon butter
• 1 small onion, chopped
• 4 ounces montasio cheese, grated on the large holes of a box grater
• grated nutmeg
• 3 tablespoons grapeseed oil or 3 tablespoons canola oil
• 2 tablespoons chopped cilantro
• 1 small shallot, minced (about 2 teaspoons)
• 1 teaspoon sherry wine vinegar (to taste)

Recipe

• 1 put the potatoes into a pot, cover with salted water and cook until fork tender, 45 to 50 minutes. drain potatoes and set aside to let cool slightly.
• 2 meanwhile, melt the butter in an 8-inch nonstick or cast iron skillet over medium heat, add onions and cook until translucent and tender, 6 to 8 minutes.
• 3 peel the still-warm potatoes and crush them gently into small pieces with a fork in a medium mixing bowl. add the onions, cheese, salt, and nutmeg to the bowl and mix gently; do not overmix.
• 4 wipe out skillet. if using nonstick skillet, heat 1 tablespoon of the oil in the pan until hot. if using cast iron, heat the pan until hot but not smoking, then add 1 tablespoon oil. add the potato mixture in an even layer. let the mixture cook on one side until golden brown, 3 to 4 minutes. run a spatula or knife around the edge and underneath the frico to loosen and give the skillet a shake to loosen frico from the bottom of the pan. place a plate over the pan and quickly and carefully invert the frico onto the plate. using a spatula, push the frico, browned side up, back into the skillet and smooth top if necessary. let the frico brown on the bottom side, another 3 to 4 minutes. loosen sides and bottom of frico again and slide onto a serving plate or cutting board. set aside to cool slightly and set up. the frico will firm up as it cools. cut into wedges.
• 5 mix together the remaining oil, cilantro, shallots and sherry vinegar, and salt to taste, serve with frico.