Hash Brown Potatoes
From elgourmand2 8 years ago
- 30 min. to make
- Serves 4
I have made 79 tones of these. Had a job as a short order cook, when I was in college. The place I worked at was a serious, 24/7 hash house/truck stop. I had the graveyard shift, from Midnight to 8:30. From midnight to 6:00 AM I prepped. Read more From six to eight thirty I cooked pancakes and hash browns. Lots of pancakes and hash browns. Steps 1 - 5 below had already been done, using a power peeler, power grater, a press and a wash tub. I cooked these on a griddle. Obviously, I’ve modified the recipe for home use. Our biggest selling breakfast was #5; 2 eggs, 4 sausage links, grits and hash browns. These come out crisp on the outside and cooked through; no soft or gooey spots. See less
Ingredients
- • ½ cup (1 stick) unsalted butter or 6 tablespoons ghee shopping list
- • 3 russet potatoes (about 2½ pounds), peeled shopping list
- • Pinch of freshly ground black pepper shopping list
- • Pinch of cayenne pepper, optional. shopping list
- • 1 teaspoon kosher salt, plus more shopping list
How to make it
- 1. Peel the spuds.
- 2. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes.
- 3. 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.
- 4. 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.
- 5. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and ½ tsp. salt. Make sure seasonings are evenly distributed.
- 6. Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high.
- 7. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. 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.
- 8. Transfer to paper towels to drain; season with salt. Serve.
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