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Shredded Hash Browns

Source of Recipe

From "The Breakfast Bible" (Williams-Sonoma)


Recipe Introduction

Here are the four steps to perfect hash browns: soak the grated potatoes in water to release their starch, squeeze the soaked strands dry to prevent sogginess, pan fry the potatoes undisturbed on the first side to develop a nice crust, then carefully flip the potatoes while keeping the "cake" whole to brown the second side.

List of Ingredients

◦  1 tablespoon unsalted butter
◦  1 yellow onion, chopped
◦  1 green or red bell pepper, seeded and chopped
◦  Salt and freshly ground pepper
◦  3 large russet potatoes, about 1½ pounds total, peeled
◦  4 tablespoons canola oil


Recipe

In a heavy frying pan, preferably cast iron, melt the butter over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Transfer to a bowl.

Shred the potatoes. Line a colander with cheesecloth and set the colander in the sink or over a bowl. Transfer the potatoes to the colander and twist the cheesecloth tightly into a pouch, squeezing out the moisture. Let the potatoes drain for 15 minutes. Squeeze the cheesecloth again, then transfer the potatoes to a large bowl. Add 1½ teaspoons salt and ¼ teaspoon pepper and stir well.

In the same frying pan, warm 2 tablespoons of the canola oil over medium-high heat. Add the potato mixture and spread into a thick cake. Reduce the heat to medium, cover, and cook until golden brown and crisp underneath, about 6 minutes. Using a wide metal spatula, slide the potato cake onto a plate. Warm the remaining 2 tablespoons canola oil in the pan. Carefully flip the potato cake, browned side up, into the pan. Cook until golden brown and crisp on the second side, about 6 minutes.

Slide the potatoes onto a platter. Return the onion mixture to the pan and cook, stirring often, until heated through, about 1 minute. Heap the onion mixture onto the potatoes and serve.


Serves 4