Tangy and crispy Salt & Vinegar Potatoes are a smashing addition to your brunch menu. They’re simmered in malt and white vinegars, and coarse salt, so they are extraordinarily flavorful. Serve with bacon and eggs for a perfect weekend breakfast!
I have to post these Salt & Vinegar Potatoes now for two reasons. First of all, the weekend is coming, and these are a weekend brunch staple for us. Hash browns, always, but more specifically, Salt & Vinegar hash brown potatoes. You gotta know about them before the weekend so that you can plan for them.
If you’re like us, you probably go big for breakfast on weekends when you have more time to prep and cook. We do omelets, pancakes (try these Peanut Butter Chocolate Chip Pancakes!), bacon, potatoes, the works. Sometimes coffee cake – I love this Blueberry Cinnamon Swirl Protein Coffee Cake for a healthy option. Or scones, of course. And now you’ve got these Salt & Vinegar Potatoes to work into your brunch plans.
The second reason that it’s timely to share this recipe is that my in-laws are down visiting from Buffalo, and the idea for these Salt & Vinegar potatoes came from my S.O.’s brother’s wife. When we’re up in Buffalo, we stay at his brother’s house, and he and his wife are the most hospitable hosts. The many ways they make us feel welcome abounds, but they are particularly courteous and hospitable when it comes to food. They love to cook and to entertain.
When we were staying with them a few years ago, they made a fabulous brunch spread with scrambled eggs, English muffins, thick slabs of bacon, and homemade hash browns. They’d gotten out a bottle of malt vinegar, and were telling us that we needed a splash on our hash browns. They were so, so right. It’s so, so good.
Do you love Salt & Vinegar potato chips? You’ll love these potatoes. Vinegar-y things are the best.
This recipe uses two kinds of vinegar: malt and white. They’re both key. Also key: salt and pepper. Don’t deem these done until they are seasoned accordingly. The vinegar will feel unbalanced without the right amount of salt. Not harsh or overdone, just not rounded out.
They basically steam with vinegar, and then you drizzle it at the end for a final flavor enhancement. The aroma will be intense and potent while you are cooking them, but the vinegar doesn’t translate to be as intense as you think. And you must cover the potatoes while simmering because otherwise the vinegar burns off quickly.
Once the vinegar is infused in the potatoes, you’ll crank up the heat, add some butter, and get them crispy! Homemade hash browns take a little effort, but are totally worth it!
- 3 lbs. small red potatoes, cleaned, sliced into ¼-inch thick pieces
- 1½ c. + 2 tbsp. white vinegar
- ½ c. + 1 tbsp. malt vinegar
- 1 tbsp. coarse salt
- 1 c. water
- 4 tbsp. unsalted butter
- salt + pepper, to taste
- In a large saucepan over medium heat, combine potatoes, 1½ c. white vinegar, ½ c. malt vinegar, coarse salt, and 1 c. water.
- Cover, bring to a boil, reduce heat, and simmer for 12-15 minutes, or until potatoes are nearly tender.
- Drain liquid.
- Add the butter to the potatoes, and turn the heat to medium-high.
- Cook, stirring occasionally, until potatoes are golden brown, 5-7 minutes.
- Drizzle with remaining white vinegar and malt vinegar, and season with salt and pepper.
- Serve immediately.
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