crisp hash browns

• total time: Overnight

Ingredients

Russet potatoes

extra-virgin olive oil, neutral oil, or ghee

Directions

To make extraordinarily crisp hash browns, simmer whole, unpeeled russets of any age in salted water until tender, about 50 minutes, then refrigerate overnight. Peel and coarsely grate them before frying with a generous amount of extra-virgin olive oil, neutral oil, or ghee over medium- high heat. Cook until browned, 5 to 7 minutes. Use a thin flexible metal spatula to gently break apart and flip the potatoes in chunks. Add more fat if the pan seems dry, and cook for another 8 minutes, flipping once or twice more until well browned and crisp in some parts, tender in others. Season with salt and serve hot.

Notes

Recipe from good things, by samin nosrat.