Hash Browns or Potato Cakes

Who doesn't like hash browns for breakfast.   My daughter goes nuts for them.  I've tried many recipes and brands of frozen hash browns.   I usually don't have much luck with the frozen brands and have yet to find a recipe that works.  Here's a recipe that requires a bit of planning but works.   The secrets to success are pre-boiled potatoes done day before and clarified butter.    Could probably try Canola Oil instead of butter but will miss the butter flavor.

If I have some leftover mash potatoes, I usually make Potato Cakes.  All you do is mix 1 egg to every 3 cups of cold mash potatoes.   Heat a pan to medium and add some oil or butter.   Add the mixture to the pan as if  you were making pancakes (~1/4 per cake).   Don't spread the cake out.  Cook 3 - 4 minutes per side.  Serve hot.  I'll serve these for breakfast, lunch or dinner.  Great with a poached egg, bit of gravy or my daughter just eats them with some ketchup.  Perfect way to use up mash potatoes and I haven't found a kid who doesn't like them.   You can add some diced onions, roasted garlic, bell pepper, chiles, etc.  as well as your favorite spice(s). 

4 medium Yukon Gold potatoes
7 tablespoons unsalted butter
Kosher salt and freshly ground black pepper.

1. Peel the potatoes and place them in a large pot of cold water. Set over high heat and bring to a boil. Reduce heat to medium high and cook until you can poke a bamboo skewer through a potato, 40 to 50 minutes, being careful not to overcook. Drain and set aside to cool and dry completely, preferably overnight in the refrigerator.

2. Meanwhile, clarify the butter by melting it in a small saucepan over medium heat. When foam forms, use a spoon to remove and discard it. Cook, skimming, until the butter stops bubbling. Take care not to brown it. Strain through a fine sieve or cheesecloth and reserve. You should have about 5 tablespoons.

3. Heat a cast-iron or heavy-bottomed pan over medium-high heat. Grate the potatoes on the large side of a box grater into a medium bowl. Season with salt and pepper and mix lightly. Add 3 tablespoons butter to pan, swirl until it begins to melt and add the shredded potatoes. Cook until golden brown and crusted on the bottom, almost (but not quite) burned in parts, about 15 minutes.

4. Use a wide spatula to flip the potatoes, or quickly invert the pan onto a dinner plate and gently slide them back into the pan. Add remaining butter around the sides of the potatoes and cook the second side until golden brown, about 10 minutes. Cut into wedges or spoon onto plates. Serve with eggs, grilled meats, toast and plenty of jam.
Serves 6.