Easy Hash Browns

Steps

1. 1.

   Grate The Potatoes

   Peel the potatoes and grate them on the large holes of a box grater. Drop the shreds straight into a bowl of cold water as you go so they don't turn brown.

2. 2.

   Rinse Off The Starch

   Swish the shreds around with your hand. The water goes cloudy. Drain, cover with fresh water, swish again, and drain once more. Less surface starch means the strands stay separate and crisp instead of going gluey.

3. 3.

   Squeeze Them Dry

   Tip the potato onto a clean tea towel, gather up the corners and twist hard over the sink. Keep going. Open it, fluff the shreds, and twist again. If you are using onion, squeeze it in with the potato. The shreds should feel almost dry to the touch.

4. 4.

   Season

   Put the dry shreds in a bowl and toss with the salt and pepper. Do this right before cooking. Salt pulls water out again if it sits.

5. 5.

   Heat The Pan Properly

   Set a large cast iron or heavy nonstick pan over medium high heat. Add the oil and half the butter. Wait until the butter stops foaming and the fat shimmers. A shred dropped in should sizzle hard straight away.

6. 6.

   Fry The Easy Hash Browns

   Spread the potato over the pan in an even layer about 1.5 cm thick, or make 4 loose patties. Press down lightly with a spatula. Now leave it. Cook 7 to 9 minutes without touching, until the underside is deep golden brown. Lift an edge to check.

7. 7.

   Flip And Finish

   Cut into quarters with the spatula if it is one big round, then flip each piece. Drop the rest of the butter around the edges. Cook another 6 to 8 minutes until the second side is crisp and the middle is tender. Drain on paper towels for a moment, sprinkle with a pinch more salt and the chives, and serve hot with eggs.