Hash Browns

i grew up loving that traditional diner-style hash brown patty, but I could never get mine to resemble the restaurant standard. Finally, I discovered the secret, the dish towel squeeze technique.

Ryan Goodwin @cook_3814251

San Francisco, California

i grew up loving that traditional diner-style hash brown patty, but I could never get mine to resemble the restaurant standard. Finally, I discovered the secret, the dish towel squeeze technique.

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Ingredients

30 mins

2 servings

2 largePotatoes, peeled and grated
1Salt and Pepper
2 tbspCooking Oil

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Steps

30 mins

1

Place grated potatoes in a clean dish towel and firmly twist the towel to squeeze away as much moisture as possible.
2

Heat oil in a cast iron skillet until a piece of grated potato sizzles when dropped in the pan.
3

Lightly season potatoes, then spread a thin layer out in the hot oil, adjusting with a fork to coat the pan evenly.
4

Cook over medium heat until the bottom of the hash is a deep, crispy brown.
5

Loosen the hash from the pan. With both hands on the handle of the skillet, toss the hash into the air to flip.
6

Cook until the opposite side is a similar deep brown color.
7