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Hash Browns
- Serves
4
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1998
A lot of American recipes for this classic use diced potatoes, but grated are better. The type of potato does not really matter. An American diner would almost certainly cook hash browns in bacon fat, which gives them their distinctive flavour; however, butter or an oil-and-butter mixture work well.
Ingredients
Method
Peel the potatoes and coarsely grate them into a bowl of cold water to remove excess starch, then spin them dry in a salad spinner or press in a colander to squeeze out as much liquid as you can before spreading on a cloth. The drier you can get them, the better.
Melt the butter with the oil in a heavy frying pan. Distribute the grated potato in an even layer and press down hard with a