Crispy Hashbrowns

I LOVE hashbrowns.  The kind that are crispy and golden and crunchy on the outside with a soft, hot white interior.  Hashbrowns make breakfast extra special because I only ever get them when we are on vacation and stop for breakfast at a diner or something.  So when I realized I overbought potatoes for dinner the other night, I decided it was finally time to figure out diner-style hashbrowns at home. 

After looking up some instructions for latkes (similar to hashbrowns) for techniques in the America's Test Kitchen cookbook, I started googling and found a "recipe" on seriouseats.com that takes pretty much the same approach.  Removing excess moisture from the shredded potatoes by squeezing them in a dish towel and then briefly cooking the hashbrowns in the microwave first for just a couple of minutes are the secrets to extra-crunchy and golden-brown hash browns.  I like my hashbrowns a little extra peppery with ketchup on the side.

Crispy Hashbrowns

1 pound russet potatoes, peeled
3 tablespoons canola oil
Kosher salt and freshly ground black pepper

Shred the potatoes on the largest holes of a box grater. Wrap in a kitchen towel or several layers of cheesecloth, and twist to squeeze out as much liquid as possible. Transfer the potatoes to a plate lined with two layers of paper towels. Cook in a microwave on high for 2 minutes.

Heat oil in a large non-stick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper-towel-lined plate. Serve immediately.

Recipe from Nick Kindelsperger at www.seriouseats.com.