Start by grating some raw russet potatoes (1lb or 2 medium). I suppose you can do it without peeling first, but it seems like my potatoes are always a little on the old side, so I peel them. Throw the grated potato in a colander and rinse them, then press them to get rid of some of the water. Unfortunately, if you want a crisp hash brown, you'll have to get more water out than that. Dump them on a few paper towels and wring them as dry as you can (without popping the paper towel). If you want to add a little flavor, you can add 2 T grated onions, some chopped herbs, or some roasted garlic.
Next, heat 1/2 T butter over medium high heat until just starting to brown. 
Spread the potatoes out in the pan and smoosh them down with a spatula. Sprinkle with salt and pepper. Reduce the heat to medium and keep cooking for 5-8 minutes. They should start looking brown and crispy.
If you want the second side to be crispy too, you need to add more butter to the pan. Flip the hash brown out onto a plate (you want the crispy side to be up). 
Add another 1/2 T butter to the pan. Once it's melted, slide the hash brown back in and keep cooking on medium for 5-6 more minutes (salt and pepper again if desired).
If you want it extra crispy, you can fold the hash brown over. Then you have double the crispy in every bite. 
You didn't say, but I'm assuming you meant raw potato. Some people use baked potatoes for their hash browns.
ReplyDeleteThe hardest thing about hash browns is finding the right temperature for those 5-6 minutes of cooking. If it's too high, they start burning before the potatoes cook. If it's too low, you won't get that wonderful crispiness.
The next hardest thing is knowing how much potato and/or what size pan to use. If too much potato or too small a pan, the hash browns will be mooshy--not enough crispy bits. If too little potato or too big a pan, they turn crunchy.
I was surprised you suggested straight butter rather than a mix of butter and oil.
I wish I could have some right now!