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Hash Brown Potatoes

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"If you like, season these potatoes with herbs, spices, or other ingredients that complement your menu. For example, use ground cumin and fresh chiles for a Mexican flavor, or fresh basil and garlic for a Mediterranean accent."

List of Ingredients

â—¦ 1 pound baking potatoes
â—¦ Salt and ground pepper
â—¦ 2 tablespoons unsalted butter
â—¦ 1 tablespoon olive oil


Recipe

Have ready a large bowl of cool water. Using the small holes of a grater-shredder, shred each potato (peeling is optional), and transfer to the water to prevent it from turning brown. When all of the potatoes are shredded, let stand in the water for 5 minutes to remove excess starch.

Drain the potatoes, transfer to a clean kitchen towel, and squeeze out the excess water. (Note: The more water you squeeze out of the potatoes, the crispier your hash browns will be.) Place the potatoes in a bowl, add ½ teaspoon salt and a pinch of pepper, and mix well.

In a large, nonstick frying pan (or two smaller pans) over medium-high heat, melt the butter with the oil. Divide the potato mixture into four equal portions, and place each portion in a free-form spoonful in the pan(s). Flatten each potato mound with a spatula, then cover the pan and cook until browned on the bottom, 4 to 6 minutes. Turn each mound over, flatten again, and cook until browned and crisp on the second side, 4 to 6 minutes longer. Serve right away.

Makes 4 servings