Rachael Ray's Pub Hash Browns with Horseradish Sauce
A Savory Side Dish
These homemade hash browns are the hit of any barbecue. Serve them with a juicy burger.
Heat a drizzle of EVOO in a large skillet over medium-high heat. Scatter the bacon into the pan and cook until browned, 2 to 3 minutes. Transfer the bacon bits to a paper towel–lined plate to drain. Leave the drippings in the pan.
Meanwhile, peel the potatoes and halve them lengthwise. Cut each half lengthwise into 4 wedges. Cut the wedges across into thirds so you end up with 24 rustic wedge cuts per potato.
Scatter the potato wedges in the pan of drippings in a single layer; season lightly with salt and more generously with pepper. Cook until crisp and browned, flipping occasionally, 5 to 6 minutes, Cover the skillet with foil and cook 5 to 6 minutes to steam the potatoes. Uncover and cook, flipping occasionally, until deep, deep golden and very crisp, 3 to 4 minutes. Stir the bacon bits into the potatoes.
While the potatoes are cooking, in a small bowl, thin the sour cream a bit with cream, then stir in the horseradish and chives; season with salt and pepper. Serve the potatoes with the sauce.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Rachael Ray.
Main Ingredients: heavy cream, horseradish
Course: Side Dish, Starch