Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • 1/2 teaspoon (3g) Sea salt, plus more to taste
  • 1/4 teaspoon (1g) Black pepper, freshly ground
  • 1 tablespoon (15ml) Vegetable oil or clarified butter
  • 2 tablespoons (30g) Unsalted butter

Instructions:

  1. Peel and grate the potatoes. Immediately place the grated potatoes in a large bowl filled with cold water.
  2. Agitate the potatoes in the water, then drain and repeat until the water runs mostly clear. (Optional: soak in cold water for 30 minutes).
  3. Squeeze out as much water as possible using a clean kitchen towel or cheesecloth. This is crucial for crispiness!
  4. In a bowl, combine the squeezed-dry potatoes with salt and pepper.
  5. Heat the oil and butter in a large, non-stick skillet over medium-high heat until shimmering.
  6. Add the potato mixture to the skillet, pressing it down evenly with a spatula.
  7. Cook without disturbing for 8-10 minutes, or until the bottom is golden brown and crispy.
  8. Carefully flip the hash brown “pancake” and cook for another 8-10 minutes, or until the other side is golden brown and crispy.
  9. Cut into wedges and serve hot.