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Photo credit: www.foodandwine.com
Whether enjoyed during brunch or dinner, these crunchy potato sticks adorned with a layer of crème fraîche and savory trout roe are sure to impress. At Born and Raised, a modern steakhouse in San Diego, Chef Charleen Sandoval prepares these hash browns by seasoning the potatoes with flavorful shallots and chives before frying them to a crispy, golden finish.
Born and Raised is known for its decadent hash browns, which are a highlight on the menu and a must-try side dish. These potato sticks are skillfully cut from russet potatoes that undergo a baking and grating process, then are pressed into a pan to chill. When the time comes to cook, they’re fried fresh to order. A dollop of cool crème fraîche elegantly melts over the piping hot hash browns, while a sprinkle of trout roe adds a luxurious touch. This beloved dish has remained a favorite for years, and making them at home could easily establish this recipe as a regular at your dining table.
Frequently Asked Questions
What methods ensure crispy hash browns?
Achieving crispy, non-greasy fried foods hinges on maintaining proper oil temperature. It’s essential to preheat the oil thoroughly before adding the hash browns, adjusting the heat as necessary to keep the oil at the right temperature during frying. Utilizing a fry thermometer or an instant-read thermometer can greatly help in monitoring the temperature accurately.
What are some ideal pairings for hash browns?
Notes from the Food & Wine Test Kitchen
“While the recipe may appear to be involved, each step is straightforward. It’s important to follow the entire process to ensure the hash browns remain firm and cohesive when sliced and fried,” advises recipe tester Marianne Williams.
Make Ahead
You can prepare the unfried potato sticks ahead of time by freezing them on a parchment-lined baking sheet until firm, approximately 30 minutes. Once hardened, transfer the sticks into a ziplock bag for storage in the freezer for up to one month. When ready to cook, you can fry them straight from the freezer, extending the frying time by about five minutes.
Source
www.foodandwine.com