Crispy Potato Hash Browns
Ingredients
- 800 gPotato (shredded and squeezed)
- 1 pcOnion (finely sliced)
- 30 gUnsalted butter (for frying)
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden, shatteringly crisp exterior giving way to a tender, shredded potato center. The aroma of sizzling butter and lightly caramelized onion fills the air.
- 1
Peel the potatoes and onion. Shred the potatoes using a large-hole grater and thinly slice the onion.
- 2
Place the shredded potatoes in a clean cloth. Squeeze with all your strength to extract as much water as possible; the pulp must be bone dry to guarantee crispiness.
- 3
In a mixing bowl, combine the potatoes, onion, grey sea salt, and ground black pepper. Mix until uniform.
- 4
Heat the oil and butter in a pan. When the butter foams, drop in mounds of the mixture and flatten with a spatula. Let brown undisturbed until the edges are dark and crispy, then flip.
Frequently asked questions
How do you get this dish right?
- Never rinse the potatoes after shredding; the remaining starch helps bind the patty together.
- The secret is in the squeeze: if the potatoes release juice in the pan, they will boil instead of frying.
How long does this dish keep?
Keep refrigerated for 48h. Reheat in a dry pan or oven to restore crispiness.
