Ultimate Hash Browns
Clinton Kelly's Hash Brown Casserole
- For the Bechamel Sauce:
- 1 tablespoon Butter
- 1 tablespoon All-Purpose Flour
- 1/2 cup Milk
- 1/2 cup Chicken Stock
- 1/2 cup Sour Cream
- 1/4 teaspoon freshly grated Nutmeg
- Salt and Pepper
For the Hash Browns:
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Onion (medium diced)
- 2 teaspoons Paprika
- 2 Garlic cloves (thinly sliced)
- 2 pounds Idaho Potatoes (peeled and shredded on a box grater)
- 2 cups White Cheddar Cheese (grated)
- 1 bunch Green Onions (sliced)
- 2 tablespoons Flour
- 1 Egg (beaten)
- Salt and Pepper
For the Garnish:
- Sour Cream
- Green Onions (sliced)
- For the Bechamel Sauce: In a sauce pot, melt butter over medium heat. Whisk in the flour to form a dry paste and cook for 2 minutes, stirring occasionally. Slowly whisk in milk and chicken stock, making sure to avoid any lumps. Stir in the sour cream and add the nutmeg. Season with salt and pepper to taste. Remove from heat.
- For the Hash Browns: Preheat oven to 375 degrees F. Grease a 9x9 baking dish with cooking spray or butter.
- In a large saute pan, heat olive oil over medium-high and begin to saute the onions. Season with salt and paprika and cook for 2 to 3 minutes, until slightly crispy. Add the garlic and continue to saute until fragrant, about 1 minute. Remove from heat.
- Rinse the grated potatoes under cold water to remove the starch. Place the potatoes in a clean kitchen towel and wring out any excess liquid. Place the mostly dry potatoes into a large bowl.
- Mix together the potatoes, cheese, green onions, flour, egg, salt and pepper. Add the onion mixture and toss to combine. Stir in the bechamel sauce until thoroughly coated. Transfer to the prepared baking dish. Bake for 45 to 50 minutes or until the potatoes are a rich golden brown and crispy on top. Remove from the oven and allow to cool for 5 minutes before slicing and serving.
- For the Garnish: Serve with a dollop of sour cream and a sprinkle of green onions.