Crispy Hash Browns with Crème Fraîche
Ingredients
- 3 large (10 1/2 ounces each) russet potatoes
- 1/4 cup unsalted butter
- 2 tablespoons finely chopped shallot
- 2 tablespoons thinly sliced fresh chives, plus more for garnish
- 1 1/2 tablespoons potato starch
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 8 to 12 cups vegetable oil, as needed for frying, plus more for greasing pan
- 3/4 cup crème fraîche
- 3 1/2 ounces trout roe
