Potatoes Hashed in Cream
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Appears in Cook's Country February/March 2012
From the annals of potato history comes the best potato dish you've never heard of. And a "mistake" made it even better.
WHY THIS RECIPE WORKS
Yukon Gold potatoes are naturally creamy. Simmering them in cream only improved their texture. We simmered the cream until it fully evaporated and its fat had separated out. Continuing to cook the potatoes in this rendered fat added a crisp...
