Diner Style Hash Browns

Ingredients

• 5 oz Russet Potato (peeled, grated, dried)
• 2.5 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 tablespoon Unsalted Butter (cut into small pat)
• 1 teaspoon Seasoned Black Pepper (or to taste)

Instructions

1. Peel the Potato

   Use a potato peeler to remove the skin from the russet potato.

   Time: PT1M

2. Grate into Water

   Grate the peeled potato directly into a bowl filled with cold water.

   Time: PT2M

3. Rinse Starch

   Transfer the shredded potato to a colander and rinse under cool running water until the water runs clear.

   Time: PT2M

4. Dry the Potatoes

   Place the rinsed shreds on a clean kitchen towel, fold the towel over, and press firmly to absorb as much moisture as possible.

   Time: PT3M

5. Fluff and Air‑Dry

   Fluff the dried shreds with a fork to introduce air, then let them sit uncovered for 5–10 minutes.

   Time: PT7M

6. Heat Skillet and Add Fat

   Place an 8‑inch skillet over medium‑high heat, add 2½ Tbsp vegetable oil and 1 Tbsp butter, and heat until the butter solids turn golden.

   Time: PT2M

7. Add Potatoes to Pan

   Spread the shredded potatoes in an even layer in the hot skillet and gently press down with a spatula.

   Time: PT1M

8. Cover and Steam‑Cook

   Cover the skillet with a lid and cook for exactly 5 minutes without lifting the lid.

   Time: PT5M

9. Season, Flip, and Finish

   Remove the lid, sprinkle seasoned pepper over the top, flip the hash brown, and cook an additional 2–3 minutes until the second side is golden brown.

   Time: PT3M

10. Plate and Serve

    Slide the hash brown onto a plate and serve immediately with eggs, bacon, or your favorite breakfast accompaniments.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

2g

Carbohydrates

26g

Fat

38g

Fiber

2g