Ingredients:

  • 2 lbs Russet Potatoes
  • 1 tsp Fine Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 0.25 tsp Onion Powder
  • 3 tbsp Ghee or Clarified Butter
  • 2 tbsp Neutral Oil

Instructions:

  1. Scrub the 2 lbs Russet Potatoes clean and peel them. Note: Peeling is optional if you like a rustic look, but for true diner style, peel them.
  2. Use the large holes of a box grater to shred the potatoes into a large bowl of cold water. Note: The water prevents oxidation and starts the starch removal process.
  3. Swish the shreds in the water until it turns cloudy, then drain and rinse again until the water runs clear.
  4. Transfer the shreds to a clean tea towel. Gather the corners and twist tightly, squeezing until no more liquid drips out.
  5. In a dry bowl, toss the dried shreds with 1 tsp Fine Sea Salt, 0.5 tsp Cracked Black Pepper, and 0.25 tsp Onion Powder.
  6. Set a large skillet over medium high heat. Add 3 tbsp Ghee and 2 tbsp Neutral Oil. Wait until the oil shimmers and barely smokes.
  7. Spread the potatoes into the pan in an even layer about 1 inch thick. Do not pack them down too tightly yet.
  8. Use a flat spatula to press the potatoes firmly into the pan. Note: This ensures maximum surface contact for the Maillard reaction.
  9. Cook for 5 minutes without moving them until the edges are deep golden brown.
  10. Flip the hash browns in sections. Cook the other side for another 4 to 5 minutes until the bottom is crispy and shattering.