Hash Browns

Ingredients

• 1.5 pounds russet potatoes – peeled
• 4 cups water – cold, for rinsing
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

Instructions

1. Peel the russet potatoes and grate them on the large holes of a box grater.
2. Place the shredded potatoes in a bowl, cover with the cold water, and swish to release excess starch; drain well.
3. Pile the shreds onto a clean kitchen towel and squeeze firmly until very dry.
4. Toss the dried potatoes with the kosher salt and black pepper until evenly seasoned.
5. Heat the vegetable oil in a 10- to 12-inch cast-iron or nonstick skillet over medium heat until shimmering, about 2 minutes; add the unsalted butter and let the foaming subside.
6. Spread the potatoes in an even 1/2-inch layer in the skillet and press firmly with a spatula to compact.
7. Cook undisturbed until the bottom is deeply golden brown and crisp at the edges, 6–8 minutes, adjusting heat so they sizzle without smoking.
8. Slide the hash browns onto a plate and invert back into the skillet, or flip in large sections; cook until the second side is crisp and golden, 4–6 minutes.
9. Transfer to a cutting board, rest 1 minute to set, then cut into wedges and serve hot.