Potatoes Hashed in Cream

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Potatoes Hashed in Cream


Potatoes Hashed in Cream

Oct 28, 2016Fall, Recipes

Something I might not have told you about myself: I am a potato-aholic…Any way you want to make them; mashed, fried, gratin-ed, you name it, I will eat it.  On the flip side, my husband sees potatoes as a delivery vehicle for ketchup or gravy, (oh, the blasphemy!) so it must be a pretty special recipe where he does not even contemplate reaching for either.  This is such a recipe.  In short, it is fantabulous!

To be honest, I came across this recipe because I had some heavy cream left over that needed to be used.  Who knew, I would find a wondrous taste sensation for breakfast, lunch, or dinner as well as a geeky kind of cooking experiment. You see, the cream, once its fat is rendered, will brown up potatoes just as well as butter and leave behind little squares from heaven.  I am telling you, get some gold potatoes and make this immediately (well on Tuesday…)


  • 2 1/2pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • 1cup heavy cream
  • Salt and pepper


  1.  Bring potatoes, cream, and 1 1/4 teaspoons salt to boil in 12-inch non-stick skillet over medium-high heat. Cover, reduce heat to medium-low, and simmer until nearly tender, about 10 minutes.

    Remove lid, increase heat to medium-high, and cook, stirring occasionally, until liquid evaporates and potatoes are well browned, 15 to 20 minutes. Season with salt and pepper to taste, and serve.