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Ingredients

15 mins
1 serving
  1. 1large Idaho potato
  2. clarified butter; as needed
  3. 1large pinch kosher salt & black pepper

Cooking Instructions

15 mins
  1. 1

    Peel potato and use the large side of a cheese grater to shred potato into a bowl and cover with cold water.

  2. 2

    Heat 2 T of clarified butter in a medium sized cast iron pan. A short rimmed pan will be easiest to cook with, or a non-stick saute pan.

  3. 3

    Drain cold water. Squeeze all water out of the potatoes over a colander in the sink. Add 2 t melted clarified butter, salt, and pepper to the potatoes. Mix well.

  4. 4

    Add potatoes to the pan carefully. Spread out across the pan in an even layer with a small plastic spatula. Cook for approximately 6 minutes on medium heat or until crispy and golden.

  5. 5

    Slide carefully onto a plate. Add a T of clarified butter. Flip hash brown and cook for another 6 or so minutes until second side is crispy and golden.

  6. 6

    Add more clarified butter as needed.

  7. 7

    Variations; garlic, onion, shallot, bell peppers, hot peppers, rosemary, Italian seasoning, herbes de provence, thyme, dried sage, dried tarragon

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ChefDoogles
ChefDoogles @ChefDoogles
on
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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Comments (7)

Kit
Kit @cook_3516851
This was so fast to make for surprise company this morning! Paired it with leftover maple salmon from last night.

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