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Classic Hash Browns

Source of Recipe

From "Cook's Illustrated Revolutionary Recipes"


Recipe Introduction

"Shred the potatoes on the large holes of a box grater or with the large shredding disk of a food processor. To prevent the potatoes from turning brown, grate them just before cooking. You can leave the potatoes unpeeled, if desired. Garnish the hash browns with chopped scallions or chives before serving, if desired."

List of Ingredients

â—¦ 1 pound russet potatoes, peeled and shredded
â—¦ Salt and pepper
â—¦ 2 tablespoons unsalted butter


Recipe

Wrap shredded potatoes in clean dish towel and squeeze thoroughly to remove excess moisture. Toss potatoes with ¼ teaspoon salt and season with pepper.

Meanwhile, melt 1 tablespoon butter in 10-inch skillet over medium-high heat until it begins to brown, swirling to coat skillet. Scatter potatoes evenly over entire skillet and press to flatten. Reduce heat to medium and cook until dark golden brown and crisp, 7 to 8 minutes.

Slide hash browns onto large plate. Melt remaining 1 tablespoon butter in now-empty skillet, swirling to coat pan. Invert hash browns onto second plate and slide, browned side up, back into skillet. Continue to cook over medium heat until bottom is dark golden brown and crisp, 5 to 6 minutes longer. Fold hash brown cake in half; cook for 1 minute. Slide onto plate or cutting board, cut into wedges, and serve immediately.

Serves 4