This recipe will give you a golden-brown, crispy exterior with a soft, tender interior. Say goodbye to soggy, gray potatoes forever.

Yields: 2-3 servings Prep time: 15 minutes Cook time: 10-12 minutes

Ingredients:

• 2 medium Russet potatoes (about 1 pound)
• 2 tablespoons neutral oil with a high smoke point (like canola, vegetable, or grapeseed oil), or clarified butter
• 1 tablespoon unsalted butter (for flavor)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Equipment:

• Box grater or food processor with a shredding attachment
• Large bowl of cold water
• Cheesecloth, a clean kitchen towel, or a potato ricer
• Large non-stick or cast-iron skillet

Instructions:

1. Prep the Potatoes: Wash and peel the potatoes.
2. Shred the Potatoes: Using the large holes of a box grater, shred the potatoes directly into a large bowl of cold water. Submerging them immediately prevents the potato shreds from oxidizing and turning an unappealing gray color.
3. Rinse and Squeeze (The Most Important Step!): Let the shredded potatoes sit in the cold water for a few minutes. You’ll see the water become cloudy as the starch releases. Drain the potatoes in a colander. Now, for the crucial part: removing the water.

• Method: Place a handful of the shredded potatoes in the center of a large piece of cheesecloth or a clean, lint-free kitchen towel. Gather the edges and twist as hard as you can, squeezing out every last drop of moisture. The drier the potatoes, the crispier your hash browns will be. Repeat until all potatoes are squeezed dry.

4. Season the Potatoes: Place the dry potato shreds in a clean, dry bowl. Toss them with the salt and pepper until evenly distributed.
5. Heat the Pan: Place a large non-stick or cast-iron skillet over medium-high heat. Add the neutral oil. You’ll know the pan is hot enough when the oil shimmers slightly.
6. Form the Patty: Carefully spread the shredded potatoes in the hot pan, forming an even layer or individual patties. Do not press down too firmly at first; you want the steam to be able to escape.
7. Cook Undisturbed: Let the hash browns cook for 4-6 minutes without touching them. This allows a beautiful, golden-brown crust to form. Resist the urge to peek or stir.
8. Flip and Finish: Once the bottom is golden and crispy, add the tablespoon of butter to the pan (it will melt around the edges and add flavor). Flip the hash brown patty (or patties) with a wide spatula. Cook for another 4-6 minutes on the other side until it’s equally golden and crispy.
9. Serve Immediately: Transfer the hash browns to a plate and serve hot. Enjoy the crispy perfection!