Crispy Hash Browns
Shredded russet potatoes are rinsed, squeezed very dry, and pan-fried in butter and oil until deeply golden and crisp.
Prep: 15 min · Cook: 18 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 pounds russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Peel the potatoes and shred them using the large holes of a box grater. Place the shreds in a large bowl of cold water and swish for 30 seconds to remove excess starch. (about 2 min)
- Drain the potatoes, then transfer them to a clean kitchen towel. Gather the towel around the potatoes and twist firmly, squeezing out as much moisture as possible. For extra-crisp hash browns, squeeze a second time with a dry towel. (about 5 min)
- Transfer the potatoes to a bowl and toss with the salt and black pepper. (about 1 min)
- Heat the butter and oil in a 12-inch nonstick skillet over medium-high heat until the butter foams and the oil shimmers. (about 2 min) — Medium-high heat
- Spread the potatoes evenly in the skillet in a layer about 1/2 inch thick. Press them gently with a spatula, then cook undisturbed until the underside is deep golden brown and the edges look crisp, 7 to 9 minutes. (about 8 min) — Medium-high heat
- Cut the hash brown into four wedges. Flip each wedge carefully, adding a little more oil if the pan looks dry, and cook until the second side is golden and the potatoes are tender, 6 to 8 minutes. (about 7 min) — Medium-high heat
- Transfer to a plate lined with paper towels and serve immediately. (about 1 min)