Hash browns
Grated potato squeezed dry and fried in butter and oil as a thin, even cake until deep golden and crisp on both sides, diner style.
Method
- 1
Grate the potatoes on the coarse side of a box grater.
- 2
Rinse the grated potato in a bowl of cold water, swishing it around until the water turns cloudy, then drain.
- 3
Pile the potato into the middle of a clean tea towel, gather up the corners and twist hard over the sink to wring out as much water as you can.
- 4
Tip the potato into a dry bowl and toss with the salt and pepper.
- 5
Heat the oil and half the butter in a large frying pan over medium-high heat until the butter foams.
- 6
Scatter the potato evenly over the pan and press it down lightly into a cake about 1.5 cm thick.
- 7
Cook without moving it until the underside is deep golden and crisp at the edges.
- 8
Slide the cake onto a plate, invert the pan over it and flip the whole thing back into the pan.
- 9
Add the remaining butter around the edges and cook until the second side is golden and crisp.
- 10
Slide onto a board, cut into wedges and serve hot.
Notes
- Dry potato is crisp potato. Wring the tea towel until barely a drop more comes out.
- Resist the urge to stir or press too hard. Leaving the cake alone lets a solid golden crust form.
- For individual hash browns, cook small mounds of the mixture, pressed flat, for about 4 minutes a side.
Equipment
Box grater, Clean tea towel, Large mixing bowl, Large non-stick or cast iron frying pan, Wide fish slice