Hash Browns

Ingredients

  • 1.5 lbs Russet potatoes, shredded

  • 1/2 medium onion, finely chopped

  • 1/2 cup unsalted butter

  • 1 tsp salt

  • pepper

  • cayenne pepper

Make

  1. Soak shredded potatoes in bowl of cold water and stir until water is cloudy. Then drain and rinse under cold water
  2. Transfer to large kitchen towel and wring out moisture from potatoes. Transfer potatoes and onions to bowl and toss with pepper, a pinch of cayenne (optional), and 1 tsp salt
  3. Heat butter in large nonstick skillet over medium heat until foamy (~3 min), skim off solids. Don't let the butter brown
  4. Add potatoes and cook, undisturbed, about 5 minutes until deep golden crust forms on bottom. Flip and continue cooking until crisped and brown all over (~8 min)
  5. Transfer to paper towels to drain, optionally season with salt

TIME | 0.5 hours

YIELD | 4 servings

TAGS | Breakfast

PAIR | Breakfast Sandwich, Scrambled Eggs

NOTES |

  • Can replace butter with ghee and skip clarifying process