Hash browns are too good to be considered a side dish – turn them into the main course with this tasty breakfast sandwich!
Use a large hole grater to shred the potatoes. Soaking in cold water will remove the excess starch from the potatoes which can make them gummy once cooked. Changing the water twice during the 30 minute soaking time will ensure you have tender hash browns with a crispy coating. Be sure to dry potatoes well before cooking.
Clarifying butter removes the milk solids and the water from the butter. It is the milk solids which can causes the butter to ‘burn’, so once it’s removed you can cook with higher heat without the fear of the butter burning. Melting the butter over low heat will causes white froth (milk solids) to form on the top surface after about 3 minutes. The popping sounds you hear is the water evaporating out of the butter. Once the popping has stopped, remove from heat and spoon of the white froth and discard. Or you can pour it through a fine mesh strainer.
Add some of the clarified butter to a skillet and mound the hash browns into hamburger-sized patties. Sprinkle with seasonings and allow to cook undisturbed for 5 minutes until bottom is lightly golden. Flip then drizzle each with a teaspoon of cream if desired – this adds flavor and adds to the browning. Cook another 5 minutes then flip again. Continue cooking and flipping until potatoes are tender and crust is golden. Prepare any fillings you’d like, then assemble your breakfast sandwich!
|Hash Brown Breakfast Sandwich|| |
- 6 Tbsp unsalted butter, clarified
- 4 Russet potatoes, peeled and grated (estimate 1 potato/person)
- Salt and pepper
- ½ tsp paprika
- ¼ cup heavy cream, optional*
- GF ham, thinly sliced
- GF sausage patties
- GF bacon
- Tomatoes, sliced
- Fried or poached eggs
- To clarify butter - melt butter in a small saucepan over low heat. Continue heating until butter stops popping and crackling (that is the milk solids and water), but before it starts to turn brown, about 3 minutes. Pour mixture through a fine strainer, discarding solids. This should make ¼ cup.
- Place grated potatoes in a bowl of cold water. Let sit in water for 20 minutes, replacing with fresh water twice. This will remove excess starch, which can make gummy hash browns.
- Drain potatoes, and blot dry with towel.
- In a large skillet over medium-high heat, add 2 Tbsp of the clarified butter and place piles of the shredded potatoes (about ½ cup each) into the skillet. Carefully spread each pile out, flattening evenly. Sprinkle each with the salt, pepper, and paprika. Heat for about 5 minutes, then flip over. Add more clarified butter to pan as needed.
- Drizzle tops with about 1 tsp of cream each if desired. Flip again after 5 minutes.
- Continue cooking and flipping (to prevent burning), until potatoes are tender and the outside is golden.
- To serve, set out all prepared fillings buffet-style and give each person 2 hash brown patties. Allow everyone to assemble their own breakfast sandwich will the fillings they desire.
- Eat with a fork and knife, or wrap with a bit of waxed paper and eat like a sandwich.