Trust me when I say that I’m the last person that expected a hash brown recipe to end up on the blog.

Potatoes for breakfast are fine—I see no fault in them—I just don’t feel like I have anything to contribute to the potato-for-breakfast discussion. They’re potatoes. Cooked in butter or olive oil (feel free to discuss the merits of both). With salt and pepper. Maybe there are some herbs in there.

Crispy Hash Browns With Miso Aioli | Things I Made Today

But this story starts with a quest for a tiny tube of miso paste and it ends at hash browns. Let’s dive right in.

I needed one tablespoon of miso paste for a meatball recipe that shall not be mentioned again—it was meh. Our normal grocery store didn’t have any, so I bopped by the Asian market, which—unsurprisingly—sold miso paste in what I consider to be a 10 year supply. Ever since then it’s been miso this and miso that and miso this again and can you use miso in ice cream? Answer: you can.

Crispy Hash Browns With Miso Aioli | Things I Made Today

Basically, I’ve made it my mission to slip miso into at least 3-4 meals a week and I have to say, I’m quite pleased with my success. But this one. This miso aioli. It was begging to be drizzled over something crispy that could stand up to it’s saltiness and creaminess. I thought about going straight potato pancake but thought some of you may riot at the amount of fritters already on the blog—(listen, anything fritters, don’t hold it against me). I settled on hash browns.

Crispy Hash Browns With Miso Aioli | Things I Made Today

And if I’m making hash browns, I’m going to make the crispiest hash browns possible, because otherwise, what’s the god damn point?

Crispy Hash Browns With Miso Aioli | Things I Made Today

In full disclosure, we ate this for dinner, but I fully suspect your brunch guests this weekend would be happy as can be if you whipped them up a little miso aioli to go along with their meal.

Crispy Hash Browns With Miso Aioli | Things I Made Today

Crispy Hash Browns With Miso Aioli
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
To make the sauce:
  • 1 large egg yolk
  • 1 small garlic clove, finely grated
  • Pinch of Kosher salt
  • 2 teaspoons cold water
  • ½ cup olive oil
  • 1½ tablespoons brown miso paste
  • 2 teaspoons lemon juice
To make the potatoes:
  • 1½ pounds russet potatoes, peeled and grated on large box grater holes or shredded on coarse disk of food processor
  • 4-6 tablespoons unsalted butter
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 4 scallions, thinly sliced
Instructions
Make the aioli:
  1. In a small metal bowl, whisk together egg yolk, garlic, small pinch of salt, and cold water. Whisk until well blended, then drizzle in a little bit of olive oil, and continue to whisk. Continue to drizzle olive oil in until fully integrated and sauce is thick and emulsified. Whisk in miso paste and lemon juice. Season with salt to taste.
To make the potatoes:
  1. Place shredded potatoes in a bowl of cold water and stir until water is cloudy and starchy. Next, drain the potatoes. Working in batches, transfer potatoes to a clean kitchen towel and squeeze and twist the towel over the sink to get as much liquid out as possible (this will help you get your hash browns crispy). Return to dry bowl, season with salt and pepper.
  2. Melt 4 tablespoons butter in a cast iron pan over low heat, being careful not to brown.
  3. Once butter is melted, turn it up to medium-high. Add potatoes and spread evenly. Cook without stirring for at least 5 minutes, until underside has started to brown. Gently break up potatoes and flip them over, and cook for an additional 8-10 minutes, turning once or twice until most hash browns are nicely browned on both sides. If potatoes are too dry, add in addition 1-2 tablespoons melted butter.
  4. Drizzle miso aioli over hash browns and top with scallions.

 

It cannot possibly be more than half way through April.

These months recently—I swear the calendar is playing tricks on me. The good news is that spring is officially upon us, the Farmer’s Market had it’s opening day last weekend, and I’ve been eating asparagus like it’s my job.

Charred Asparagus With Horseradish Cream Sauce | Things I Made Today

Like many of us who survive winter in a cold, desolate climate, asparagus signifies to me all the warm fuzzy feeling of spring. Magnolia trees, outdoor seating, yard work, sunshine. So in order to kick off spring correctly, I’m pairing this simple charred asparagus dish with a sauce that epitomizes spring.

Charred Asparagus With Horseradish Cream Sauce | Things I Made Today

Fresh, zesty, lemony, and with a some bite. It’s unfairly simple to whip up, and if you happen to get some sauce on that grilled steak or pork chop or chicken or fish on your plate, you’ll be even happier.

Charred Asparagus With Horseradish Cream Sauce | Things I Made Today

Charred Asparagus With Horseradish Cream Sauce
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons olive oil
  • 2 bunches asparagus, ends trimmed
  • Kosher salt
  • ½ cup crème fraîche
  • 1-2 tablespoons grated horseradish
  • 2 tablespoons lemon juice
  • zest from ½ a lemon
  • Freshly ground black pepper
  • ¼ cup chives, chopped
Instructions
On the grill:
  1. Preheat grill to high heat.
  2. Toss asparagus with olive oil and a generous pinch of Kosher salt. Place asparagus in a grill basket (or directly on the grill if the spears are large enough) and cook, turning occasionally, until asparagus is tender and slightly charred, about 5-8 minutes.
On the stove:
  1. Heat olive oil in a cast iron skillet. Place asparagus spears into skillet, working in batches, and season generously with Kosher salt. Cook, turning occasionally, until asparagus is tender and slightly charred, about 8-10 minutes. Repeat with remaining batches.
Make the sauce and serving:
  1. In a small bowl, whisk together crème fraîche, horseradish, lemon juice, lemon zest, and freshly ground black pepper, and ½ the chives. Drizzle over asparagus spears and top with remaining chives.

 

Have I ever told you we have an egg guy?

An egg CSA to be more fair—one that gives us a dozen beautiful eggs with yolks so orange I can’t ever look at a grocery store egg again. I love that our eggs sometimes have feathers stuck to them. I love that each dozen we get has an array of egg shell colors and no two eggs are the same size. Even after 2 years, it still gives me joy every time I open the carton.

Spicy Tomato and Spinach Galettes | Things I Made Today read the rest »