Crispy Hash Browns
Shatteringly crisp on the outside and tender inside, these golden potato pancakes are the ultimate breakfast side.
Ingredients
- 2 lb Russet potatoes · peeled
- 3 tbsp Vegetable oil
- 1 tbsp Butter
- 1 tsp Salt · kosher
- 1/2 tsp Black pepper · freshly ground
Directions
- 1
Grate and Squeeze
Grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze tightly over the sink to remove as much moisture as possible.
- 2
Heat the Pan
Place a large cast-iron or non-stick skillet over medium heat. Add the vegetable oil and butter, swirling to coat the bottom of the pan.
- 3
Cook the First Side
Add the squeezed potatoes to the skillet, spreading them into an even layer. Press down firmly with a spatula and cook undisturbed until the bottom is deep golden brown and crispy.
- 4
Flip and Finish
Carefully flip the hash browns in sections or all at once. Press down again, season with salt and pepper, and cook until the second side is equally crispy and golden.
- 5
Serve
Transfer the crispy hash browns to a paper towel-lined plate to drain briefly, then serve immediately while hot.
