GrillAmerican
Hash browns
Grated, squeezed dry, one cake, do not touch it.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- russets, peeled, grated2 lb
- oil or clarified butter3 tbsp
- kosher salt1 tsp
Method
- 1
Grate. Salt. Wring in a towel until no water comes. Wet shreds steam and fall apart.
- 2
Hot skillet, fat, potato pressed into one cake. 5–6 minutes. Do not peek early.
- 3
Flip in one piece if you can, or in halves. 4 minutes more. Salt. It should shatter at the edge.
On the plate
With this, try
- With this dish, try making potato wedges.
When burgers or chicken hit the grate. Russets in wedges, oil, salt, paprika, 425°F, turn once.
40 min
- With this dish, try making grilled onions.
Alongside a tri-tip or skirt. Thick rounds, oil, salt, the cool then hot zone until soft and marked.
25 min
- With this dish, try making home fries.
While eggs happen, or next to sausage and chops. Par-cook cubes, then crisp in fat with onion. Do not steam them in a crowded pan.
30 min