Diner Food Friday, U.S. Highways

Diner Food Friday – Cheesy Hash Browns

As I was putting yesterday’s post about the evolution of diners together the idea for Diner Food Fridays came to me. Hubby is a diner food junkie, he can’t help it, so there’s a lot of recipes around here and I’d love to share them!

This hash browns recipe is probably one of his favorites. The full recipe is posted below. A PDF version to print is also included.

This recipe easily serves 4 people.

Ingredients you’ll need:

  • 1 1/2 pounds of Yukon Gold potatoes
  • 1/4 cup finely chopped yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 T extra virgin olive oil
  • 1/2 cup pepper jack cheese (we grate ours, but thinly sliced will work too)
  • 1/2 cup Greek yogurt for garnish (sour cream will work too)
  • 2 scallions, finely sliced

Method:

First, peel the potatoes.

Next, using the large holes on a box grater, shred the potatoes.

Place the potatoes on a clean cotton towel or napkin.

Wrap the towel around them and squeeze over the sink to drain out as much water as possible from the potatoes. (I learned this trick from Elise Bauer over at Simply Recipes and it makes for perfectly crispy hash browns every single time.)

In a medium bowl, toss the potatoes with the onions, salt and pepper.

Next, in a large skillet heat 2 teaspoons of olive oil over medium heat. Add one cup of the potatoes to the skillet and press down flat with a spatula. Let it cook without stirring for 5 minutes or until the bottom is browned. Drizzle 1 teaspoon of olive oil over the potatoes and flip. Cook for 5 more minutes, or until the bottom is browned. Sprinkle 2 heaping tablespoons of cheese over the potatoes and fold in half. Cook just until the cheese has melted and serve.

Repeat with remaining ingredients.

Add yogurt and scallions for garnish and serve with your favorite eggs. Enjoy!!

Easy Diner Hashbrowns Recipe

Serves 4
Print Recipe
Ingredients
1 1/2 pounds of Yukon Gold potatoes
1/4 cup finely chopped yellow onion
1/2 teaspoon salt
1/4 teaspoon pepper
4 T extra virgin olive oil
1/2 cup pepper jack cheese (we grate ours but thinly sliced will work too)
1/2 cup Greek yogurt for garnish (sour cream will work too)
2 scallions, finely sliced

Method:

Peel the potatoes.

Using the large holes on a box grater, shred the potatoes.

Place the potatoes on a clean cotton towel or napkin. Wrap the towel around them and squeeze over the sink to drain as much water as possible from the potatoes.

In a medium bowl, toss the potatoes with the onions, salt and pepper.

In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add one cup of the potatoes to the skillet and press down with a spatula. Let cook without stirring for 5 minutes or until the bottom is browned. Drizzle 1 teaspoon of olive oil over the potatoes and flip. Cook for 5 more minutes, or until the bottom is browned. Sprinkle 2 heaping tablespoons of cheese over the potatoes and fold in half. Cook just until cheese has melted. Serve.

Repeat with remaining ingredients.

Add yogurt and scallions for garnish.

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