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The Secret to Very Crispy Hash Browns
large russet potatoes, peeled
¾ tsp
coarse sea salt
½ tsp
freshly cracked black pepper
¼ tsp
smoked paprika
6 tbsp
clarified butter
hot sauce, for serving
sour cream, for serving
The Secret to Very Crispy Hash Browns

Conquer homemade brunch with Joy Wilson’s book, Over Easy, with plenty of ideas for eggs, bacon or bread. 

We’ve all suffered through enough dreadfully soggy, overly greasy, crime-against-potatoes hash browns. No more. We’ve got to rage against the soggy potato. This recipe will give you crisp, golden-brown, buttery hash browns. Perfect potatoes don’t happen by accident.

4-6 servings

  1. Fill a large bowl halfway full with cool water.
  2. Using the coarse side of a box grater, grate the potatoes. As the grated potato piles up, scoop the potato shreds into the bowl of water. Using your hand, swirl the potatoes around in the water for about 1 minute. The water will become cloudy as some of the starch is released from the potatoes.
  3. Drain the potatoes and rinse under cool water for 2 minutes, stirring and moving the potatoes around with your hand as they’re rinsing. Scoop half of the potatoes into a clean kitchen towel. Gather the edges of the towel and twist to tighten, squeezing out the water from the potatoes. Squeeze well and then squeeze again. Transfer the potatoes to a medium bowl. Repeat with the remaining grated potatoes.
  4. To the potatoes, add the salt, pepper, and paprika. Using your hands, toss well.
  5. In a large nonstick skillet set over medium heat, melt 2 tablespoons of the clarified butter. Add half of the seasoned potatoes to the pan, press into a single thin layer, increase the heat to medium-high, and cook undisturbed for 2 minutes. Check that the potatoes are golden brown, then break into four rough pieces and flip the pieces over.
  6. Add 1 more tablespoon of clarified butter as the other side cooks. Cook for 2 minutes, until golden brown. Reduce the heat to medium and occasionally toss and stir the potatoes until they are cooked through, 8 to 10 minutes total. Transfer to a plate.
  7. Add 2 more tablespoons of clarified butter and cook the remaining potatoes, adding the remaining 1 tablespoon of butter as necessary. Serve warm with hot sauce and sour cream.

Reprinted from Joy the Baker Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.