Description
These classic diner-style hash browns are crispy on the outside and fluffy on the inside.
Ingredients
- 2 russet potatoes, peeled
- 3 tablespoons clarified butter
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch paprika, or to taste
Instructions
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy
- drain
- and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well
- pat dry with paper towels
- and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt
- black pepper
- cayenne pepper
- and paprika.
- Cook potatoes until a brown crust forms on the bottom
- about 5 minutes. Continue to cook and stir until potatoes are browned all over
- about 5 more minutes.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2