Hash Browns à La Française (galette)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 lb small potato, unpeeled
• 6 ounces clarified butter
• 1 onion, chopped
• 1/2 cup pancetta, cut in small pieces
• 2 cups mushrooms, cut in half
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 put the potatoes in a pot, cover with cold water and boil for 10-15 minutes; drain them well, cool, then peel and grate them.
• 2 heat 2 tablespoons of butter in a medium skillet; add the onions and pancetta and sauté for 5 to 6 minutes, just until the onions become tender; add the potatoes, salt and pepper; mix well.
• 3 melt the remaining butter and add to the potatoes, gently pressing them tightly together forming a galette…they will look like one giant hash brown; let it cook for 10 minutes, adding a little butter around the edges and shaking the pan often.
• 4 while gently turning the galette over with a large plate or extra large spatula, add some butter to the pan; let the galette slide back into the pan to cook the other side; add more butter and let it cook until golden brown, around 7 minutes; remove the pan from the stove and keep the galette warm.
• 5 in another pan, heat the rest of the butter; add the mushrooms and sauté for 3 to 5 minutes, just until they are tender, but still firm; add salt, pepper and the parsley; put this mixture on top of the galette.
• 6 *to clarify butter: melt the butter over low heat, then cool in the refrigerator; gently pour the pure butter in a separate bowl, and discard the watery deposit.