Hash Browns
Instructions:
The best hash browns are made with Yukon gold potatoes, a yellow-fleshed varietal with a great balance of starch and moisture. Our version is actually a take on röesti, a classic Swiss dish of buttery fried potatoes. 3 large Yukon gold potatoes (about 11â„4 pounds), peeled 1 small onion 1â„2 teaspoon salt 1â„2 teaspoon freshly grated black pepper 6 tablespoons unsalted butter
Makes 6 servings
- Grate the potatoes and onion through the large holes of a box grater or with a food processor fitted with the grating attachment. Stir in the salt and pepper.
- Melt 2 tablespoons of the butter in a 12-inch skillet, preferably nonstick, set over medium heat. The moment the foam starts to subside, add the potato mixture, pressing down with the back of a wooden spoon or a rubber spatula. Cook undisturbed until the bottom begins to brown, about 6 minutes.
- Place a large plate over the skillet, then invert the skillet and plate together, so that the potato pancake falls onto the plate. Return the skillet to the heat, add 2 more tablespoons butter, and slip the potato pancake back into the skillet, “raw†side down. Cook undisturbed for another 4 minutes.
- Break up the potato cake with a wooden spoon into chunks. Add the remaining 2 tablespoons butter and continue cooking, stirring often, until crispy outside and tender inside the potato chunks, about 5 more minutes.