Crispy Skillet Hash Browns
Shredded potatoes pressed into a hot buttered skillet until the bottom turns into one solid, shattering crust — the only trick is getting the water out first.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Written
Method
-
Grate the potatoes on the large holes of a box grater into a bowl of cold water, swishing them around until the water turns cloudy, then drain.
-
Spread the shredded potato on a clean kitchen towel, gather the corners, and wring hard over the sink until no more water drips out.
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Toss the wrung-out potato with the onion, 1 teaspoon salt, and a few grinds of pepper.
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Melt the butter with the oil in a large nonstick or cast-iron skillet over medium-high heat until it shimmers.
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Press the potato mixture into an even layer across the pan, packing it down firmly with a spatula.
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Cook undisturbed until the bottom is deep golden brown and holds together as a crust, 8 to 10 minutes.
-
Cut the cake into quarters, flip each piece, and press down again.
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Cook the second side until equally browned and crisp at the edges, another 6 to 8 minutes.
-
Slide onto a plate and season with more salt while hot.
Notes
Wringing the potatoes dry is the whole recipe — any water left behind steams instead of frying, and steamed shreds turn gray and gummy instead of crisping. Squeeze harder than seems necessary; a cup of shredded potato should give up several tablespoons of starchy water.
Cutting the cake into quarters before flipping beats trying to flip it whole — a home skillet rarely has the momentum for a clean toss, and a broken hash brown still tastes fine but looks like a mistake. Good under a fried egg, or with hot sauce and nothing else.