Hash Browns

Name: Hash Browns
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 1/2 cup unsalted butter or 6 tablespoons ghee; 3 russet potatoes, peeled (app. 1 1/2 lbs); 1 pinch fresh ground black pepper; 1 pinch cayenne pepper; 1 teaspoon kosher salt, plus more

Submitted by Michael M.

"Classic Crispy Hash Browns Recipe by Jessie Damuck, Bon Appétit"

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Ready In:: 22mins
Ingredients:: 5
Serves:: 4

ingredients

¹⁄₂ cup unsalted butter or 6 tablespoons ghee
3 russet potatoes, peeled (app. 1 1/2 lbs)
1 pinch fresh ground black pepper
1 pinch cayenne pepper
1 teaspoon kosher salt, plus more

directions

Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.
Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 teaspoons salt (make sure seasonings are evenly distributed).
Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.