Pommes Matiere Old Fashioned Hash Browns Recipes

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

GRANDMA'S HASH BROWNS

Steps:

• In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
• The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

POMMES MATIERE (OLD FASHIONED HASH BROWNS)

Steps:

• Preheat oven to 350 degrees F.
• Coarsely chop/smash potatoes so that they are in small chunks (these are hash browns, after all); season with nutmeg, salt and pepper.
• In an omelet pan or cast iron skillet, heat oil over medium heat.
• Press potatoes into pan in an even layer; cook until underside is browned (potatoes will be fragrant and edges will start to look golden), about 4 to 5 minutes.
• Place potatoes in oven and cook until the top starts to brown, about 10 minutes (you want it to be stiff enough to flip without breaking).
• Carefully flip onto serving dish (or back into pan).
• Spread sour cream over the top, then sprinkle with cheese.
• Set to broil and return to oven to brown the top, 2 minutes.
• Garnish with chives (Jacques stuck them in a bunch, on end, in the center of the dish); serve in wedges.

POMMES ANNA (POTATOES ANNA)

Steps:

• Preheat oven to 450 degrees F.
• Combine salt and pepper in a small bowl.
• Melt 2 1/2 T butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat.
• (I've found pan size is important here. Otherwise adjust quantities and cooking times.) Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with 1/4 tsp salt mixture.
• Drizzle 1/2 tsp melted butter over potatoes.
• Repeat layers 5 times, ending with butter; press firmly to pack.
• (I press firmly to pack before adding the last of the butter.) Cover and bake at 450 degrees for 20 minutes.
• Uncover and bake an additional 25 minutes or until potatoes are golden.
• Loosen edges of potatoes with a spatula.
• Place a plate upside down on top of pan, invert potatoes onto plate.
• Sprinkle with parsley, if desired.