Master Recipe

Hash Browns

serves 3 to 4

NOTE: To prevent potatoes from turning brown, grate them just before cooking. For individual servings, simply divide the grated potatoes into four equal portions and reduce cooking time to 5 minutes per side. To vary flavor, add 2 tablespoons grated onion, 1 to 2 tablespoons herb of choice, or roasted garlic to taste to the raw grated potatoes. You can also garnish the cooked hash browns with snipped chives or scallion tops just before serving.

INSTRUCTIONS:

1. Using shredding disk of food processor or large holes on box grater, coarsely grate potatoes. Wrap grated potatoes in clean kitchen towel and squeeze dry (see figure 7). Toss fully dried grated potatoes (you should have about 1¹/₂ cups) with salt and pepper to taste in medium bowl.

2. Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes.

3. Invert hash browns, browned-side up, onto large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan. Continue to cook over medium heat until second side is dark golden brown and crisp, 5 to 6 minutes longer.

4. Fold potato round in half (see figure 8) and cook 1 minute longer. Slide hash browns onto plate or cutting board, cut into wedges, and serve immediately.

VARIATION:

Hash Browns with Smoked Cheddar and Herbs

Add 1¹/₂ teaspoons each minced fresh parsley, dill, and chives to grated potatoes in step 1. Cook as directed. After second side has turned dark brown and crisp in step 3, cover half of cake with ¹/₄ cup shredded smoked cheddar. Continue with step 4, folding uncovered half of cake over cheese-covered half. Cook until cheese melts, about 2 minutes. Serve immediately.