Hash Browns

Name: Hash Browns
Total time: 25 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 large Russet potatoes (peeled); 2 tbsp vegetable oil; 2 tbsp unsalted butter; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp paprika

Pan-fried shredded potatoes.

25 minutes

Serves 4

Breakfast

Contains common allergens

Dairy

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Instructions

6 steps

1
Shred the peeled Russet potatoes using the large holes of a box grater.

2
Transfer the shredded potatoes to the center of a clean kitchen towel. Twist the towel tightly and squeeze with all your strength to extract as much liquid as possible. Dry potatoes equal crispy hash browns.
3
In a bowl, toss the dry shredded potatoes with the salt, pepper, and paprika.
4
Heat a large cast-iron skillet over medium-high heat. Add the oil and butter, allowing the butter to melt and begin to foam.
5
Spread the shredded potatoes into the skillet in an even layer, pressing down firmly with a spatula. Cook undisturbed for 5-7 minutes until the bottom is a deep, crispy golden brown.
6
Carefully flip the hash brown patty (or flip it in large sections) and press down again. Cook the second side for another 5 minutes until crispy. Serve immediately while hot and crunchy.

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