I think this method was originally in Cook’s Illustrated. By far the best hash browns recipe I’ve ever used.
- 2 medium russet potatoes, peeled and grated (about 1 1/2 cups)
- 1 Tb fresh minced parsley or chives, or any dried seasoning mix you want (optional)
- salt and pepper to taste
- 1 Tb butter
Wrap the grated potatoes in a kitchen towel and squeeze the excess moisture out. Place potatoes in a bowl and toss with onion, salt, pepper and herbs, if using. Melt 1/2 Tb butter in nonstick skillet over medium-high heat until it begins to brown; swirling to coat bottom of pan. Scatter the potatoes evenly into the skillet and press firmly. Reduce heat to medium and continue to cook until dark golden brown and crisp on the first side, about 8 minutes (I set the timer).
Slide the hash browns onto a large plate, then invert it onto a second plate so that the browned side is facing up. Add the remaining 1/2 Tb butter to the pan and melt. Slide the hash browns back into the pan, browned side up. Cook over medium heat until the second side is golden crisp, about five minutes longer. Slide the hash browns onto a plate or cutting board and cut into wedges.