These are coming along well. I diced the potatoes and gave them a good soak. Dry them off well in a towel or some such and then toss them in oil and cook on medium high. It’ll take 20 minutes or longer. I put a bunch of chopped chives in with these. Salt and pepper as you go along. I added a pat of butter towards the end – I think it helps to brown them.I wanted to finish the sous vide tenderloin cutlets with a glaze. The sauce ingredients in this recipe seemed to fit the bill. This was going to have to reduce on the stove top so I went with a nice big skillet to get it done quickly.The cutlets stayed in a 143° water bath for a bout three hours and I gave them a bit of a turn in the mustard glaze before plating.Everything went great. The honey mustard glaze was delicious and the hash browns very very good, as well.