Hash Browns

Ingredients

• Russet potatoes, peeled 4 medium (800 g)
• Vegetable oil 3 tbsp (40 g)
• Butter 2 tbsp (28 g)
• Salt 0.75 tsp (4.5 g)
• Black pepper, ground 0.5 tsp
• Chives, chopped 1 tbsp, to serve

Instructions

1. 1

   Coarsely grate the peeled potatoes, put the shreds in a bowl of cold water and swirl for 1 minute to rinse off the surface starch.

2. 2

   Drain the potatoes, wrap them in a clean kitchen towel and twist it hard to squeeze out as much liquid as possible.

3. 3

   Toss the dry shreds with the salt and pepper.

4. 4

   Heat the oil and half of the butter in a large nonstick or cast-iron frying pan over medium-high heat until the butter foams.

5. 5

   Spread the potatoes in an even layer about 1.5 cm thick, press them down with a spatula and cook without stirring for 8-10 minutes, until deep golden underneath.

6. 6

   Cut the cake into 4 wedges, flip each one, add the remaining butter around the edges and cook for 6-8 minutes more, until the second side is crisp and brown.

7. 7

   Sprinkle with the chives and serve hot.