Ingredients:

  • 2 lbs (900g) Russet Potatoes, peeled
  • 1/2 cup (120ml) Cold Water
  • 1/2 teaspoon (2.5ml) Salt, plus more to taste
  • 1/4 teaspoon (1.25ml) Black Pepper, plus more to taste
  • 1/4 cup (60ml) Vegetable Oil (or canola oil)
  • 2 tablespoons (30g) Unsalted Butter

Instructions:

  1. Peel potatoes and grate using a box grater (coarse setting) or a food processor.
  2. Place grated potatoes in a large bowl filled with cold water. Swish them around to remove excess starch. Drain well. Repeat 2-3 times until the water runs clear.
  3. Transfer the drained potatoes to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This is crucial for crispy hash browns!
  4. In a bowl, toss the squeezed-dry potatoes with salt and pepper.
  5. Heat vegetable oil and butter in a large non-stick skillet over medium-high heat until shimmering.
  6. Add the seasoned potatoes to the hot skillet in an even layer. Do not overcrowd the pan. If necessary, cook in batches.
  7. Use a spatula to gently press the potatoes into a compact patty. Cook undisturbed for 5-7 minutes, or until golden brown on the bottom. Visual cue: edges should be deeply golden.
  8. Carefully flip the hash brown patty using two spatulas (if necessary) or divide into smaller portions if easier to flip. Cook for another 5-7 minutes, or until golden brown and crispy on the second side.
  9. Remove from skillet and serve hot.