Crispy Herbed Hash Browns with Garlic-Chive Sour Cream

Ingredients

• 900 g russet potatoes
• 1 unit small yellow onion, grated
• 2 unit garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp cornstarch
• 4 tbsp unsalted butter
• 2 tbsp neutral oil
• 0,75 cup sour cream
• 2 tbsp fresh chives, sliced
• 1 tsp fresh lemon juice
• 1 tsp salt and black pepper

Instructions

1. 1

   Peel and coarsely grate 2 lb (900 g) russet potatoes on the large holes of a box grater directly into a bowl of cold water to prevent oxidation.

2. 2

   Drain the potatoes, transfer to a clean tea towel and wring out as much liquid as possible : this is critical for crispness. Repeat until the shreds feel dry to the touch.

3. 3

   Transfer the dried potatoes to a bowl and toss with 1 small grated onion, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp chopped fresh parsley and 1 tbsp cornstarch until evenly coated.

4. 4

   Meanwhile, whisk together 3/4 cup (180 ml) sour cream, 1 grated garlic clove, 2 tbsp finely sliced chives, 1 tsp fresh lemon juice and a pinch of salt. Chill until serving.

5. 5

   Heat 3 tbsp unsalted butter and 2 tbsp neutral oil in a large cast-iron skillet over medium-high heat until the butter foams and smells nutty.

6. 6

   Press the potato mixture into the pan in a single even layer about 1/2 inch thick, packing the edges. Reduce heat to medium and cook undisturbed 8-10 minutes until the underside is deeply golden and crisp : resist peeking too early.

7. 7

   Slide the cake onto a plate, invert back into the pan, add another 1 tbsp butter and cook the second side 6-8 minutes until equally golden and the potatoes are tender when pierced.

8. 8

   Transfer to a wire rack (never paper towel : it steams the crust) and sprinkle with flaky salt.

9. 9

   Cut into wedges and serve immediately with generous dollops of garlic-chive sour cream.