← Nouns Cooking · American

Ingredients

• 600 g floury potatoes (such as russet), peeled
• ½ small onion (optional)
• ¾ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Vegetable oil, divided
• 2 tbsp Butter, divided
• 1 tbsp Chives, snipped (optional)

Method

1. Coarsely grate the potatoes (and onion, if using) and soak in a bowl of cold water for a few minutes to rinse off the surface starch.
2. Drain, then pile into a clean tea towel and wring out as much liquid as you can. Dry potatoes are the key to crunch. Toss with the salt and pepper.
3. Heat 1 tbsp each of oil and butter in a large non-stick or cast-iron pan over medium-high heat until sizzling.
4. Spread the potato evenly over the pan and press down firmly. Cook without moving for 8–10 min, until the underside is deep golden and crisp.
5. Slide the cake onto a plate, add the remaining oil and butter to the pan, then flip the hash browns back in, uncooked side down. Cook for 6–8 min more, until crisp.
6. Cut into wedges, scatter with chives and serve with eggs and bacon.

Tips

• Don’t keep poking or stirring: leaving the potato alone is what builds the crust.
• Use all oil instead of butter for a vegan version.

Sources

Written in our own words after cross-checking these recipes:

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