Ingredients
The following ingredients have 4 Servings
- 2 1/2 pounds russet potatoes, peeled
- 6 tablespoons unsalted butter
- 1 teaspoon kosher salt, or to taste
- Freshly ground pepper, to taste
Instruction
- Grate potatoes with the large-holed side of a cheese grater, or use the coarse grating blade in your food processor.
- Transfer potato shreds to a large bowl of water and let them soak, stirring occasionally, until starches are released and water is murky. Rinse under running water until runoff is clean.
- Place potatoes (in batches, if necessary) in a cheesecloth or clean kitchen towel, and wrap and wring until thoroughly drained and as dry as possible. Repeat.
- After you’ve drained them, put potatoes on a paper towel-lined plate and microwave on high for 2 minutes to par-cook them.
- Transfer cooked potatoes to a large bowl and season with salt and pepper, adding more or less to taste.
- Heat butter in a large, non-stick pan or skillet over medium heat until frothy. Skim off top solids, then, once hot, add potatoes and flatten them out into a 1/4-inch thick, even layer. Note: butter is hot enough when you drop a few shreds of potato in and they sizzle.
- Cook potatoes undisturbed for 5-6 minutes, or until a golden crust has formed on the bottom.
- Flip potatoes over and cook for another 5-6 minutes, or until other side is also golden brown.
- Serve immediately for the best hash browns you've ever tasted!
