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Ingredients
- 1pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes)
- 1/4teaspoon table salt
- Ground black pepper
- 1tablespoon butter
Method
- 1. Toss fully dried grated potatoes with salt and pepper in a medium bowl.
- 2. Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes.
- 3. Invert hash browns, browned side up, onto a large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
- 4. Fold the potato round in half; cook about 1 minute longer. Slide hash browns onto plate or cutting board, cut into wedges, and serve immediately.
- STEP-BY-STEP
- MAKING HASH BROWNS
- 1. To release water from the grated potatoes, place them in a towel and, using two hands, twist towel tightly.
- 2. Before serving, fold the large flat of hash browns over, omelet style.
