Hash Browns Recipe: Crispy Golden Crust

Instructions:

1. Shred the potatoes. Use the large holes of a box grater to process the 1.5 lbs Russet potatoes into long, uniform strands. Note: Uniformity ensures even cooking across the entire pan.
2. Rinse and purge. Place the shreds in a bowl of cold water and swish them around until the water turns cloudy. Note: This removes excess surface starch that causes gumminess.
3. The Great Dehydration. Transfer the potatoes to a clean kitchen towel and twist hard, squeezing out as much liquid as humanly possible. until you hear no more dripping.
4. Season the dry shreds. Toss the dried potatoes in a bowl with 1 tsp sea salt, 1/2 tsp pepper, and 1/4 tsp garlic powder. Note: Seasoning after drying prevents the salt from drawing out more water too early.
5. Heat the fats. Add 2 tbsp neutral oil and 1 tbsp clarified butter to the skillet over medium high heat until the fat shimmers and wisps of smoke appear.
6. Form the potato bed. Spread the potatoes in an even layer about 1/2 inch thick, pressing down lightly with a spatula. Note: Don't pack them too tightly or they will steam instead of fry.
7. The Patience Phase. Cook undisturbed for about 7 minutes until the edges are deeply bronze and rigid. If you try to move them too soon, they will tear.
8. The Flip. Carefully slide the spatula under the cake and flip in one motion, or work in quarters if that's easier. For more on the flipping technique, check my [Golden Crispy How recipe](https://chefyoyo.com/recipes/golden-crispy-hash-browns-the-ultimate-guide/).
9. Finish the sear. Cook the second side for another 5 to 7 minutes until the aroma is nutty and the bottom is crackling.
10. Drain and serve. Slide the hash browns onto a paper towel lined plate for 30 seconds to remove excess oil before plating.