Julia’s Hash Browns


Julia's Hash Browns

I love Sunday breakfast! It’s fun to make a big breakfast on Sunday since there is no rush to get out of the house. I even have a Sunday Morning playlist on my iPod for just such an occasion. I shuffle into the kitchen in my PJs, make a shot of espresso and start the music. Usually, it’s just bacon and eggs, but I recently came across a recipe for Julia Child’s Hash Browns in Food and Wine magazine that had me looking forward to Sunday morning a little more than usual.

You see, I’m a bit of a hash brown snob. I like ’em crispy, but I still want to taste the potato. I don’t like ’em greasy, but browned butter makes everything taste better. I’ve tried at least a dozen recipes to get just the right balance of potato, crispy crust and butter, but have always been disappointed – until now!

Sunday Breakfast

I had just put the potatoes on to boil last Sunday when the phone rang. It was our friends, Skip and Bernice, wanting us to join them at a nearby restaurant for breakfast. “I have a better idea,” I said, “come on over to our place for a home-cooked breakfast. And keep it comfy and casual. Just bring yourselves and a Venti Americano.” We enJOYed mimosas, bacon, english muffins, poached eggs, and my new favorite potatoes. My Sunday was shaping up perfectly!

What’s on your favorite Sunday breakfast menu?

Julia’s Hash Browns
Cuisine: American
Author: Julia Child
Cook time:
Total time:
Serves: 4
Julia served these as a side dish with roast chicken, but we loved them with our eggs and bacon on Sunday morning.
  • 1 pound Yukon Gold potatoes (I prefer the small, fingerling potatoes)
  • Salt
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. butter
  • Freshly ground pepper
  • Fresh chives for garnish
  1. If the potatoes are large, cut them into 1/2-inch pieces.
  2. Put the potatoes in a medium saucepan with 4 cups of water and 1 tsp. salt and bring to a boil. Simmer, partially covered, until almost tender. Drain and pat dry.
  3. Heat a 10-inch nonstick skillet. Add the vegetable oil and butter. When the foam subsides, add the potatoes and cook over moderately high heat, tossing, until lightly golden. Season with salt and pepper and roughly mash the potatoes with a spatula.
  4. Dot the remaining 1 Tbsp. butter over the potatoes, cover and cook until crusty on the bottom, about 3 minutes.
  5. Slide the potatoes onto a plate and invert them back into the pan. Cook until the underside is nice and crusty. Slide the potatoes onto a platter, garnish with chives and enJOY!



  1. Helen says:

    I uses a combination of small reds and a few fingerlings I had on hand. They were crispy and delicious! I could make a meal of these hash browns!!

  2. I agree with you on how hash browns are supposed to taste. However, these don’t look like traditional hashrowns with the crispy texture. What makes them the best for you? Thank you!

    • JoyAldrich says:

      I had a hard time capturing the crispy crusty part in the photo (probably because I picked it off and ate it – oops!), but Carrie, the crust on these potatoes was remarkable! I think they have the perfect balance of soft potato and crispy crust. Yummy!

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