Ingredients:

  • 3 large Russet Potatoes (about 900g), peeled
  • 1/4 cup finely grated Yellow Onion (optional)
  • 2 tablespoons All-Purpose Flour or Cornstarch
  • 1 teaspoon Kosher Salt, plus more to taste
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 3 tablespoons Neutral Cooking Oil (Canola or Vegetable)
  • 2 tablespoons Unsalted Butter

Instructions:

  1. Peel and coarsely grate the potatoes. If using onion, grate it finely. Place the grated mixture into a clean, thin cotton kitchen towel or cheesecloth.
  2. Moisture Removal (Crucial Step): Gather the cloth tightly and twist aggressively over the sink or a bowl to expel as much liquid as possible. Repeat with a second dry towel if necessary to ensure the shreds are as dry as possible.
  3. Season and Bind: Transfer the dried shreds to a clean bowl. Mix in the flour (or cornstarch), 1 tsp salt, and pepper. Toss gently until just coated. Optionally, chill the mixture for 15 minutes.
  4. Heat the Fat: Place a large, heavy-bottomed skillet (cast iron recommended) over medium-high heat. Add the cooking oil and butter. Heat until the butter foams and subsides, looking shimmery.
  5. Form and Sear: Divide the mixture into 4 equal portions. Gently press each portion into a compact patty directly into the hot oil, leaving space between them. Do not press down once they hit the pan.
  6. First Cook: Cook undisturbed for 7–9 minutes until the bottom is deeply golden brown and releases easily from the pan.
  7. Flip and Finish: Carefully flip the hash browns using a wide spatula. Reduce heat slightly to medium. Continue cooking for another 8–10 minutes, occasionally pressing gently to ensure full contact with the pan base.
  8. Drain and Serve: Remove hash browns when both sides are deeply coloured and crisp. Place briefly on paper towels to absorb excess fat, then transfer immediately to a serving platter and season with an extra pinch of salt while hot.