Hash Browns

Yield: 4 Servings

Bon Appétit

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer?

• ½cup (1 stick) unsalted butter or 6 TBS ghee
• 3russet potatoes (about 1½ lb), peeled
• Pinch of freshly ground black pepper
• Pinch of cayenne pepper
• 1tsp kosher salt, plus more

Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.

Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 tsp. salt (make sure seasonings are evenly distributed).

Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.

Skillet Hash Browns

Yield: 6 Servings

Bon Appétit

Here’s a skillet hash browns recipe that justifies the existence of that food processor grating disk (you didn’t throw it out, we hope). If you don’t have one, a box grater will do.

• 5russet potatoes (about 3 lb), peeled, coarsely shredded
• 1½tsp kosher salt
• ¼tsp freshly ground black pepper
• 8TBS vegetable oil, divided
• 2bunches scallions, greens and whites separated, thinly sliced
• Coarse sea salt (such as Maldon)

Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.

Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.

Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.

DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200° oven. Top with scallions before serving.