Hash Browns

01Method

1. 1

   Prepare all ingredients before starting.

2. 2

   Grate the potatoes into a large bowl of cold water. Swirl until the water turns cloudy, then drain and refill with fresh cold water. Stir again to remove excess starch, drain thoroughly, pat the shreds dry with paper towels, and press out any remaining moisture.

3. 3

   Melt the clarified butter in a large nonstick skillet over medium heat. Spread the shredded potatoes in an even layer in the hot butter and season with cayenne, paprika, salt, and black pepper.

4. 4

   Let the potatoes cook undisturbed until a golden-brown crust forms on the bottom, about 5 minutes. Flip or stir the potatoes and cook until browned and crispy all over, about 5 more minutes.