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Hash Browns

Ingredients (4)

  • 1 1/2 to 2 pounds (about 3 medium) russet potatoes, peeled
  • 3 tablespoons canola oil
  • Kosher salt
  • Freshly ground black pepper
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Hash Browns

As proven by Waffle House, hash browns are delicious with all sorts of toppings, but the base layer needs to be two things: crisp on the outside, soft and steamy on the inside. Squeezing excess water from the raw, shredded potatoes is essential for the former, and even cooking in a single layer that’s not too thick is essential for the latter. A fried egg, or a freshly cooked BLT Scramble, is a simple yet perfect accompaniment. Or try our Skillet Potato Pancake with Cheese recipe if you like your hash browns “covered” (as they say at Waffle House).

Tips for Eggs

Instructions

  1. 1Line a large colander with a clean dishtowel or a double layer of cheesecloth. Shred the potatoes on the coarse holes of a box grater into the lined colander. Let sit for 5 minutes, then gather up the corners and wring out as much excess liquid as you can.
  2. 2Heat the oil in a large nonstick frying pan over medium heat. When the oil is hot, add the squeezed, shredded potato in an even layer, then season with salt and pepper. Use a spatula to press the shredded potato flat. Cook until golden brown on the bottom, about 5 minutes. Using the spatula, carefully flip the potatoes. Season with salt and pepper again. Cook until golden brown on the other side, about 5 minutes longer. Slide onto a paper-towel-lined plate to drain briefly, then serve at once, whole on a warmed platter, or cut into wedges on individual plates.
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