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Hash Browns

Hash browns are simple to make, and just as easy to ruin. The trick is not stir, don't even peak at the bottom of the potatoes. If you were good the potatoes make a golden crust which prevents them from sticking to the pan.  


  • 1 Russet Potato
  • Sea Salt
  • Black Pepper
  • Olive Oil


  1. Grate the potato and rinse in a bowl of water.
  2. Place two paper towels on a plate and spread out the grated potato to dry.
  3. Warm a 10"-12" pan (cast iron is best) on medium high heat. Add just enough olive oil to thinly coat the entire pan.
  4. Add the grated potato to the pan. Cover the entire surface and lightly pat down. Sprinkle with salt and pepper. Do not touch the potatoes for 10 minutes.
  5. Using a spatula slide under the hash browns on all sides to loosen. Lift the pan and flip the hash browns over. (You may need to practice over the sink.)
  6. Sprinkle the hash browns with salt and pepper and let stand for 6 more minutes. 
  7. Serve hot as a side. Or you can create a hearty Saturday Hash Browns.