It’s no secret that we have a soft spot for potatoes in just about every form. From cheesy bacon ranch potatoes to twice baked potatoes, and of course loaded baked potato soup, we’ve pretty much had it all. Sometimes, however, it’s nice to go back to the basics. There’s just nothing quite like lightly toasted hash browns in the morning (or any time of day, let’s be honest).
Perfectly crispy hash browns make us go weak in the knees and have us begging for more. Below, we’ve got the best method for ensuring your hash browns come out perfectly each time…
2 1/2 pounds russet potatoes, peeled
6 tablespoons unsalted butter
1 teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
Grate potatoes with the large-holed side of a cheese grater, or use the coarse grating blade in your food processor.
Transfer potato shreds to a large bowl of water and let them soak, stirring occasionally, until starches are released and water is murky. Rinse under running water until runoff is clean.
Place potatoes (in batches, if necessary) in a cheesecloth or clean kitchen towel, and wrap and wring until thoroughly drained and as dry as possible. Repeat.
After you’ve drained them, put potatoes on a paper towel-lined plate and microwave on high for 2 minutes to par-cook them.
Transfer cooked potatoes to a large bowl and season with salt and pepper, adding more or less to taste.
Heat butter in a large, non-stick pan or skillet over medium heat until frothy. Skim off top solids, then, once hot, add potatoes and flatten them out into a 1/4-inch thick, even layer. Note: butter is hot enough when you drop a few shreds of potato in and they sizzle.
Cook potatoes undisturbed for 5-6 minutes, or until a golden crust has formed on the bottom.
Flip potatoes over and cook for another 5-6 minutes, or until other side is also golden brown.
Serve immediately for the best hash browns you’ve ever tasted!