This hash browns recipe fries shredded potato in clarified butter for diner-style hash browns that are crispy on the outside and fluffy on the inside.
Ingredients
- russet potatoes: 2 piece (peeled)
- clarified butter: 3 Tbsp
- cayenne pepper: 1 pinch (to taste)
- paprika: 1 pinch (to taste)
- salt and ground black pepper: 0 piece (to taste)
Metric Conversion
Stages of cooking
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Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy; drain and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
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Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
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Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
