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Hash Browns

Source of Recipe


From "Clinton St. Baking Company Cookbook" by DeDe Lahman



List of Ingredients



• 4 Idaho, russet, or Yukon gold potatoes
  
• 3 Tbsp clarified butter
  
• 3 Tbsp canola oil
  
• Kosher salt
  
• Freshly ground white pepper, to taste
  






Instructions



1. Preheat the oven to 350¢XF.
   Bake the potatoes for 50 minutes, or until mostly cooked through. Let cool. With a small paring knife, shave off the ends and peel the skins. Push the peeled, cooked potato through a screen or cooling rack, so that you have long sticks or pieces of cooked potato that resemble a lumpy mash.
   
   
2. Warm a fry-pan over medium-high heat for 1 to 2 minutes, until hot. Then add 2 tablespoons of the clarified butter and 2 tablespoons of the canola oil, until slightly smoking.
   
   
3. Add all of the potato to the pan, and let it cook until a crunchy outside forms. Sprinkle with salt and pepper. Flip the cake once with a spatula and let sit for 1 to 2 minutes, letting the heat of the pan do the work. Drizzle the remaining butter and olive oil around the edges of the potato cake, to keep it crispy brown. Peek underneath with a spatula. When the cake is golden brown, remove the pan from the heat. Adjust the seasoning to taste.
   
   Serves 4