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Hash Browns
Shredded, golden, shatteringly crispy
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Peel potatoes. Shred on box grater.
- Rinse until water runs clear. Drain well.
- Wrap in towel and squeeze out all moisture.
- Heat butter in cast iron over medium.
- Add potatoes in even layer. Season. Press flat.
- Cook without stirring until bottom is golden and crispy, .
- Flip in sections. Cook until second side is crispy, .
Notes
- Rinsing removes starch for crispiness.
- Dry, dry, dry.
- Don't touch them while cooking.
Adapted from Serious Eats / Kenji López-Alt