Crispy Hash Browns

01Method

1. 1

   Peel the potatoes and shred them through the coarse side of a box grater.

2. 2

   Remove as much liquid as possible from the shredded potatoes. Use a potato ricer filled halfway and press without pushing the potato through, or bundle the shreds in a clean kitchen towel and wring firmly. Work in smaller batches for better results.

3. 3

   Pour the oil into a large skillet and warm over medium-high heat until it shimmers without smoking. Spread the shredded potato evenly across the pan in a layer roughly 1/4 to 1/2 inch thick. Season the top with salt and pepper.

4. 4

   After a few minutes, lift a corner to check the color. Once the underside is deep golden brown, flip the potato cake in one piece or cut it into sections first, then flip each section. Cook until the second side is equally browned.

5. 5

   Slice into quarters with a metal spatula and serve immediately.