Hash Browns

🥘 Ingredients

• russet potatoes 1 ½ lb
• cold water 2 qt
• clarified butter 3 Tbs
• kosher salt ¾ tsp
• black pepper ¼ tsp

1. 1

   Shred russet potatoes on the coarse side of a box grater straight into cold water and 5 min , changing the water once, until it stops going cloudy.
2. 2

   Squeeze @&( timer bone dry in a clean tea towel , a fistful at a time.
3. 3

   Press @&( timer into clarified butter in a skillet over medium heat in an even cake and fry undisturbed 6 min , then flip it in one piece and fry 4 min .
4. 4

   Salt @&( timer the moment they leave the pan with kosher salt and black pepper .