Ingredients:

  • 1.5 lbs (680g) Russet potatoes, peeled and shredded
  • 1/2 teaspoon (3g) Sea Salt, plus more for seasoning
  • 1/4 teaspoon (1.5g) Black Pepper, plus more for seasoning
  • 2 tablespoons (30ml) Vegetable oil
  • 2 tablespoons (30g) Unsalted butter, divided

Instructions:

  1. Peel and shred the potatoes. Place the shredded potatoes in a large bowl filled with cold water to prevent browning.
  2. Drain the potatoes and transfer them to a large pot. Cover with cold water and bring to a boil. Once boiling, cook for 3 minutes. Drain thoroughly in a colander.
  3. Spread the blanched potatoes on a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
  4. In a large bowl, toss the dried potatoes with salt and pepper.
  5. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the seasoned potatoes in an even layer, pressing down gently to form a large patty, or dividing them in small equal parts.
  6. Cook for 8-10 minutes, or until the bottom is deeply golden brown and crispy. Resist the urge to move them around too much.
  7. Carefully flip the hash browns using a large spatula. Add the remaining oil and butter to the skillet.
  8. Cook for another 8-10 minutes, or until the second side is also golden brown and crispy.
  9. Remove from the skillet and serve immediately for the best crispy hash browns.