Ingredients:

  • 4 large Russet or Idaho potatoes (approx. 900g / 2 lbs)
  • Cold water for soaking and rinsing
  • 30g / 2 tablespoons Unsalted Butter, clarified (or Ghee)
  • 30ml / 2 tablespoons Neutral Oil (e.g., canola, vegetable, or peanut oil)
  • 5g / 1 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Onion Powder (optional)

Instructions:

  1. Peel the potatoes and grate them coarsely, using either the large holes of a box grater or a food processor attachment.
  2. Rinse Thoroughly: Immediately transfer the grated potatoes to a large bowl and cover them with cold water. Swish them around, drain, and repeat the rinse process 3–4 times until the water runs mostly clear to remove excess surface starch.
  3. Soak (Optional): Allow the rinsed potatoes to sit in cold water for 10 minutes, then drain completely.
  4. Squeeze and Dry (THE Critical Step): Transfer the wet potatoes to the center of a clean kitchen towel or strong cheesecloth. Twist tightly and squeeze out as much liquid as possible. The potatoes must be thoroughly dry.
  5. Season: Transfer the thoroughly dried potatoes to a clean, dry bowl. Toss immediately with salt, pepper, and onion powder (if using). Seasoning just before cooking prevents the salt from drawing out more moisture.
  6. Form: Gently form the seasoned potato mixture into a large, loose patty or two smaller patties, depending on the size of your pan. Do not pack them too tightly; a slightly looser structure allows for better crisping.
  7. Heat the Fat: Place the heavy-bottomed skillet (cast iron recommended) over medium-high heat. Add the clarified butter and neutral oil. Wait until the fat is shimmering and highly mobile.
  8. Lay the Patty: Carefully slide the potato patty(s) into the hot fat. Immediately reduce the heat to a steady medium.
  9. Cook the First Side: Allow the hashbrown to cook undisturbed for 8–10 minutes. Use a spatula to peek underneath; the bottom should be deep golden brown.
  10. Flip: Once the bottom is perfectly colored, use a sturdy spatula to flip the hashbrown in one swift motion.
  11. Finish Cooking: Cook for another 8–10 minutes until the second side matches the first and the center feels heated through.
  12. Drain and Serve: Remove the hashbrowns and place them briefly on a wire rack or a paper towel-lined plate to drain any excess fat. Serve immediately.