Crispy Crunchy Hash Browns
Serving Size / Yield
- 2 russet peeled potatoes
- 3 tablespoons clarified butter
- Salt and ground pepper to taste
Shred potatoes in large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with new cold water. Stir again to dissolve starch. Drain potatoes and pat dry with paper towels to squeeze out excess moisture. Heat clarified butter in a large non-stick pan over medium heat. Put shredded potatoes into the hot butter and season with salt and black pepper. Cook until brown crust forms, about 5 minutes. Continue to cook and stir until potatoes are browned all over, another 5 minutes, and serve.