potato

Hash browns

Grated, squeezed dry, one cake, do not touch it.

25 min · Breakfast, or under a steak if you want diner energy.

Ingredients

• russets, peeled, grated2 lb
• oil or clarified butter3 tbsp
• kosher salt1 tsp

Method

1. 1

   Grate. Salt. Wring in a towel until no water comes. Wet shreds steam and fall apart.

2. 2

   Hot skillet, fat, potato pressed into one cake. 5–6 minutes. Do not peek early.

3. 3

   Flip in one piece if you can, or in halves. 4 minutes more. Salt. It should shatter at the edge.