1 medium russet baking potato
3 – 4 tablespoons clarified butter (video shows how to make clarified butter)
Salt & Pepper
Peel and rinse potato.
Using a 4 sided grater, grate the potato on the large side.
Place shredded potatoes in bowl of cold water.
Mix potatoes around in water with hands.
Drain water and replace with clean cold water.
Repeat this until water is clear.
Drain again and press potatoes on side of bowl to remove as much was as possible.
Put potatoes on a tea towel. Mash potatoes in towel to remove water. Keep moving potatoes to dry part of towel until as much water as possible is removed.
Heat cast iron skillet on medium high.
Add clarified butter. Once it starts to bubble add potatoes.
Shape potatoes into circle. Salt & Pepper
Place lid on skillet. Leave lid on 4 1/2 – 5 minutes. Do not remove lid early.
Check underside of potatoes. If browned, take a spatula and go around all edges to loosen potatoes from skillet. Then flip to other side. If not browned, replace lid and cook another minute or two.
Once flipped, salt & pepper. There is no need to replace lid when cooking other side. Cook for 3 – 4 minutes until browned. Turn off heat and serve.
These are crispy/crunchy and delicious! Enjoy!
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