Hash Browns

AuthorMichael BeckerCategoryDifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Needed
 5 Russet potatoes, medium to medium-large in size
 ¼ cup vegetable oil
 2 tbsp butter
 Salt to taste
 Pepper to taste
Optional (but recommended)
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp paprika

1

Peel potatoes and rinse under cold water. Keep submerged in a bowl of water until you're ready to proceed to prevent oxidation.

2

Shred potatoes on the large holes of a box grater. Put potatoes in a mesh strainer and risk off excess starch with cold water. Store submerged in water until you're ready to cook to keep them from turning gray.

3

Heat oil and butter in a 10- or 12-inch nonstick frying pan over medium heat until shimmering and butter has stopped foaming. Meanwhile...

4

Strain all water off the potatoes with the mesh strainer. Squeeze off as much water as you can. The drier they start out, the better they'll brown.

5

Sprinkle potatoes into the hot oil being careful not to splash yourself. I always squeeze excess water off the potatoes as I sprinkle to dry them a little bit more.

6

Season with a couple good pinches of salt and grinds of pepper. If you're adding the recommended spices, add them now, evenly over the top of the potatoes potatoes.

7

Cook without stirring or disturbing the potatoes for about 5 minutes. You can shake the pan somewhat during this time to make sure the browns aren't sticking. After the 5 minutes, use a spatula to lift up the potatoes slightly and check on their browning. If it's not yet to your liking, cook for a few minutes longer.

8

Decide whether you're going to try to flip them as a unit or break them up. Proceed accordingly.

9

Cook on the other side, or cook the mixed up potatoes until they are crisp to your liking, another 5 or 10 minutes total. Be careful, as they dry out in the hot pan, they'll start to brown faster and more aggressively. Turn your heat down a little if you need to prevent burning.

10

Serve immediately. Ketchup recommended.

Ingredients

Needed
 5 Russet potatoes, medium to medium-large in size
 ¼ cup vegetable oil
 2 tbsp butter
 Salt to taste
 Pepper to taste
Optional (but recommended)
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp paprika

Directions

1

Peel potatoes and rinse under cold water. Keep submerged in a bowl of water until you're ready to proceed to prevent oxidation.

2

Shred potatoes on the large holes of a box grater. Put potatoes in a mesh strainer and risk off excess starch with cold water. Store submerged in water until you're ready to cook to keep them from turning gray.

3

Heat oil and butter in a 10- or 12-inch nonstick frying pan over medium heat until shimmering and butter has stopped foaming. Meanwhile...

4

Strain all water off the potatoes with the mesh strainer. Squeeze off as much water as you can. The drier they start out, the better they'll brown.

5

Sprinkle potatoes into the hot oil being careful not to splash yourself. I always squeeze excess water off the potatoes as I sprinkle to dry them a little bit more.

6

Season with a couple good pinches of salt and grinds of pepper. If you're adding the recommended spices, add them now, evenly over the top of the potatoes potatoes.

7

Cook without stirring or disturbing the potatoes for about 5 minutes. You can shake the pan somewhat during this time to make sure the browns aren't sticking. After the 5 minutes, use a spatula to lift up the potatoes slightly and check on their browning. If it's not yet to your liking, cook for a few minutes longer.

8

Decide whether you're going to try to flip them as a unit or break them up. Proceed accordingly.

9

Cook on the other side, or cook the mixed up potatoes until they are crisp to your liking, another 5 or 10 minutes total. Be careful, as they dry out in the hot pan, they'll start to brown faster and more aggressively. Turn your heat down a little if you need to prevent burning.

10

Serve immediately. Ketchup recommended.

Hash Browns

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