How To Hashbrown

Two simple steps allow you to make phenomenal hash browns at home. Better than most restaurants.

First, after grating your potatoes, place the shreds in a nut milk bag or a cheese cloth and squeeze Squeeze SQUEEZE as much moisture out of them as you can. This will allow them to become crisp.

Second, cook them in butter or ghee, and don't be shy with it. I prefer to use European style salted butter for the higher fat content, and less water content. But any butter will do. Now, I'm sure that the potatoes you select make a big difference, but I've always used Russets for hashbrowns, and they've always turned out lovely. You might be able to get great hashbrowns from Yukon Golds, but if it ain't broke...