Ingredients:

  • 2 large Russet or Maris Piper Potatoes (approx. 1.5 lbs / 700 g), peeled
  • 2 Tablespoons Neutral Cooking Oil (e.g., Canola, Grapeseed)
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Kosher Salt, divided
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Peel the potatoes. Using the coarse side of a box grater (or a food processor), grate the potatoes directly into a large bowl of cold water.
  2. Vigorously swish the grated potato in the cold water to release excess starch. Pour the potatoes into a sieve and rinse under cold running water until the water runs clear.
  3. Let the potatoes drain in the sieve for 5 minutes, shaking occasionally. Sprinkle lightly with 1/4 tsp of salt—this helps draw out remaining moisture.
  4. Transfer the drained potato shreds onto the centre of a clean, sturdy kitchen towel. Gather the edges of the towel and twist tightly, squeezing out as much liquid as physically possible. The potatoes must feel nearly bone dry.
  5. Transfer the dry potato shreds to a dry bowl. Season generously with the remaining salt and pepper.
  6. Place the heavy-bottomed pan (10-inch, ideally cast iron) over medium-high heat. Add the oil and butter. Once the butter is foamy and the oil shimmers, proceed immediately.
  7. Add the seasoned potato shreds to the hot pan. Use the back of the spatula to press the potatoes down firmly into an even, flat cake. They should sizzle immediately.
  8. Reduce the heat slightly to medium. Cook undisturbed for 5 to 7 minutes until the edges are deeply golden brown and the potato cake slides easily when gently shaken.
  9. Gently run the spatula around the edges and under the cake to ensure it is fully released before flipping.
  10. Place a large plate or cutting board face-down over the pan. Carefully and confidently invert the pan, flipping the hash brown onto the plate. Slide the hash brown, un-cooked side down, back into the pan.
  11. Cook the second side over medium heat for another 5 to 7 minutes until equally golden brown and crispy. Use the spatula to lightly press down again.
  12. Once crisp on both sides, remove the hash brown from the pan. Place on a wire rack lined with paper towels for 1 minute to drain excess oil. Slice into wedges and serve immediately.