Hashbrowns in Cast Iron

By stancec44

Ingredients

• 1 lb. russet potatoes
• 5 tbsp. unsalted butter, melted
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Peel potatoes and shred using the large holes of a box grater. Transfer potatoes to a colander; rinse under cold running water until water runs clear. Place colander over a bowl; squeeze out as much water as possible from potatoes. Pat dry with paper towels.

Heat 3 tbsp. butter in an 8″ nonstick skillet over medium heat. Stir in potatoes. Using a spatula, gently press potatoes, molding them to fit the skillet. Cook until edges are golden brown, 20-22 minutes.

Cover skillet with a large inverted plate, flip hashbrowns onto plate, then slide back into the skillet, cooked side up. Drizzle remaining butter around the edge of the skillet and cook until golden brown on the bottom, about 12 minutes more. Slide onto a plate and season with salt and pepper.