Crispy Silver Dollar Hash Browns Recipe

Prepare potatoes

Grate the peeled russet potatoes using the large holes of a box grater or a food processor fitted with a coarse grating disc. As you grate, transfer the potato to a large bowl of cold water to prevent browning and remove surface starch.

Rinse and dry

After grating all potatoes, swish them in the cold water bath, then drain through a colander. Rinse under running cold water until runoff is mostly clear to remove excess starch. Transfer grated potato to a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible — at least 1–2 minutes of firm twisting until the potato feels much drier. Removing moisture is essential for crispness.

Season and bind

Place the dried grated potato in a large bowl. Stir in 2 tsp fine sea salt, 1 tsp freshly ground black pepper, 3 tablespoons all-purpose flour, and the lightly beaten egg. Mix until evenly combined; the flour and egg will help the shredded potato hold together in small rounds.

Form silver dollar rounds

Take about 1.5 tablespoons of the potato mixture and compress it between your palms into a flattened round roughly 2.5–3 inches (6–8 cm) in diameter and about 1/4 inch thick. Repeat to form 18–22 small 'silver dollar' patties. Keep formed patties on a tray lined with parchment while you heat the pan.

Heat fat

In a large skillet (cast iron preferred) over medium-high heat, add 1.5 tablespoons neutral oil and 1.5 tablespoons unsalted butter. Heat until the butter foams and the oil shimmers but is not smoking — the pan should be hot enough that a small pinch of the potato mixture sizzles immediately.

Fry first side

Arrange the patties in a single layer in the skillet without crowding (work in batches if needed). Cook undisturbed for 3–4 minutes until the underside is deep golden brown and releases easily from the pan.

Flip and finish

Carefully flip each patty and add a little more butter/oil to the pan if it looks dry (use remaining 1.5 tbsp oil and 1.5 tbsp butter as needed across batches). Cook the second side another 3–4 minutes until golden and crisp. Transfer finished patties to a wire rack set over a baking sheet in a low oven (90–100°C / 200°F) to keep warm and maintain crispness while you cook remaining batches.

Season to finish

Once all patties are cooked, lightly sprinkle flaky sea salt over them to taste and let sit a minute so salt adheres.

Brighten applesauce

In a small bowl, stir together 1 cup unsweetened organic applesauce, 1 teaspoon lemon juice, 1 teaspoon lemon zest, and 1 tablespoon maple syrup (if you want a touch of sweetness). Taste and adjust — the lemon brightens the applesauce and balances richness from the creme fraiche.

Prepare creme fraiche

Stir the 1 cup of creme fraiche gently to loosen to a spreadable consistency. Fold in half of the thinly sliced chives (about 1 tbsp) and a pinch of freshly ground black pepper. Reserve remaining chives for garnish.

Plating

On each serving plate, arrange a stack or cluster of 6–8 silver dollar hash browns. Add a small quenelle or spoonful (about 1–2 tablespoons) of creme fraiche on the side or on top of a couple of patties. Spoon about 1 tablespoon of the brightened applesauce beside or over a few patties for contrast. Sprinkle the remaining chives over the dish, dust lightly with smoked paprika if using, and finish with a small pinch of flaky sea salt.

Serve

Serve immediately while hash browns are hot and crisp. Provide extra creme fraiche and applesauce on the side for guests who want more.