CLASSIC HASH BROWNS

By Grandmax4

Ingredients

• 1 pound high-starch potatoes such as russets or Idahos -- peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes)
• 1/4 teaspoon table salt
• Ground black pepper
• 1 tablespoon butter

Details

Servings 4

Preparation

Step 1

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.