Crispy hash browns
Golden, shatteringly crisp hash browns made from freshly shredded russet potatoes, squeezed dry and pan-fried in oil and butter in one big skillet cake.
- Prep
- 6 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 350 kcal
Ingredients
Method
Put a 12-inch skillet (cast iron or nonstick) over medium heat with the oil so it heats while you prep.
Coarsely grate the potatoes on the large holes of a box grater. Pile them into a clean kitchen towel, twist it closed and squeeze hard over the sink until almost no more liquid comes out.
Toss the potatoes with the salt and some pepper. Turn the heat to medium-high and, when the oil shimmers, spread them in an even layer about 1/2 inch thick and press down lightly with a spatula.
Cook without touching until the underside is deep golden and crisp; lift an edge to check.
Dot the butter around the edges. Cut the cake into quarters with the spatula and flip each piece. Cook until the second side is crisp and golden and the potato is tender inside.
Slide onto a plate, season with a little more salt and serve straight away.
Tips
- Squeezing out the water is the whole trick: wet potatoes steam and turn gray and gummy instead of crisping. Squeeze until your hands hurt.
- Leave them alone. Stirring breaks the crust; a thin, even layer that cooks undisturbed is what gets crisp all the way through.
- Frozen shredded hash browns work too: pat off any ice crystals, spread them straight from frozen in the hot oil and cook 6 to 7 minutes per side. For dairy-free, use 1 tbsp more oil instead of butter.
