Pomme de terres rissolees – hash brown potatoes

This appears in ED’s Summer Cooking and also here is a link to the Marmiton website. The version below is from Marmiton with added onion. Rather a large quantity.


  • 1kg potatoes
  • two onions
  • 15g of butter
  • 4 tablespoons of oil


Peel the potatoes, cut into cubes and place in water; squeeze the potatoes dry. Melt the butter and add the oil over a low heat; add the two onions (chopped?). Add the potatoes, cover over a very low heat and stir occasionally until tender; turn up the heat to brown the potatoes uncovered for a few minutes. You can add herbs – marjoram, oregano or chives (and salt?)

Elizabeth David Method

Take 450gms of new potatoes, as much as possible all the same size. Choose a small think pan in which the potatoes will just fit in one layer. Melt 60gms of butter in the pan, put in the potatoes whole, cover the pan. Cook very slowly so that the butter doesn’t burn. Turn the potatoes several times during cooking so that they are golden all over. Small potatoes should cook in 25 to 40 mins, by which time all the butter should be absorbed. Add salt once the potatoes are cooked.


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