Classic Hash Browns | America's Test Kitchen
No need to precook the potatoes--freshly grated spuds cooked in a sizzling hot pan with melted butter are the taste-test winner.
Ingredients
- 1 pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2 cups loosely packed grated potatoes)
- 1/4 teaspoon table salt
- Ground black pepper
- 1 tablespoon butter
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