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Hash browns

  • 40 g Clarified Butter or Neutral Oil
  • 400 g Starchy Potatoes, peeled, grated, thoroughly rinsed, and drained
  • 1/2 T Rosemary Salt or Medium-Grain Salt
  • 1 t Black Peppercorn, ground
  • 1/2 t Dried Cayenne Pepper, ground
  1. Heat fat in a heavy frying pan over medium-high heat.
  2. Add potato hash and spread into an even layer. Season with salt, pepper, and cayenne.
  3. Cover and fry 5 minutes. Flip hash browns. Remove from heat. Cover again, and allow residual heat from pan to fry 5 minutes more.

The cooking fat is hot enough when a single shred of hash starts bubbling when it hits the pan.

Simply squeeze potato hash to dry them without using a towel.

  1. Rollins, Kent. "The Tricks to Crispy Hash Browns." YouTube: Cowboy Kent Rollins. 29 August 2017. ↩