Griddle Hash Browns

Ingredients

• 2 lb russet potatoes
• 4 tbsp clarified butter or vegetable oil
• 1 tsp kosher salt
• 1/2 tsp coarsely ground black pepper

Before you cook

• Peel the potatoes.
• Shred the potatoes on the large holes of a box grater into a bowl of cold water.
• Swish the shreds around to wash off the surface starch, then drain them in a colander.
• Pile the shreds into the center of a clean kitchen towel, gather the corners and twist hard over the sink until no more liquid runs out; this is the step that decides whether they crisp or steam.
• Shake the dried shreds loose into a dry bowl and toss them with the salt and pepper.

Steps

1. Heat 2 tablespoons of the clarified butter in a 10-inch cast-iron or nonstick skillet over medium-high heat until it shimmers.
2. Scatter half the shredded potato evenly across the pan and pat it into a thin, even round about a quarter inch thick.
3. Cook undisturbed for 6 to 7 minutes; resist pressing or stirring, because the mat needs to knit together.
4. Lift an edge with a thin spatula to check that the underside is uniformly deep golden.
5. Slide the spatula fully underneath, and flip the whole round in one motion.
6. Add 1 tablespoon more butter around the edge so it runs underneath.
7. Cook 5 to 6 minutes more, until the second side is browned and the center is tender when pierced.
8. Slide the hash browns onto a plate and cut into wedges.
9. Cook the second batch the same way with the remaining butter and potato.
10. Serve immediately, while the crust is still loud.