Classic Hash Browns

By smleonard

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

Preparation

Step 1

Toss fully dried grated potatoes with salt and pepper in a medium bowl.

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.

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 remaning side is dark golden brown and crisp, 5 to 6 minutes longer.

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.

Kitchen Tips: To release water from the grated potatoes, place them in a towel and using two hands, twist towel tightly.

Before serving, fold the large flat of hash browns over, omelet style.