Hash Browns--simple is better
When we were searching for THE classic hashbrown recipe, we found some that parboiled the potatoes first, then shredded them. We found this to be an unecessary step and the results were not as satisfying than when we simply grated them raw. Some recipes called for rincing the potatoes after grating, but we found that it removed all of the valuable binding starch and potato flavor. Here's the recipe that we landed upon for the book.
Hash browns are generally finer in texture than home fries, and they are cooked long enough to form a crust on both sides. The insides are tender and moist.
3 medium baking potatoes, peeled and shredded
3 tablespoons vegetable oil
Salt and pepper
1. Using a large spoon or your hands, toss potatoes in a medium bowl with salt and pepper to taste.
2. Heat the oil in a large, heavy skillet over medium-high heat. Add the potatoes by handfuls, about 1/3 to 1/2 cup. Flatten with a spatula and cook until golden, about 5 to 7 minutes.
3. Flip the hash browns over and reduce the heat to medium and cook them until browned on the bottom, another 5 to 7 minutes. Serve hot.