Sunday, May 13, 2007

Lacy Hash Browns


Lacy Hash Browns
Serves 2
2 large russet potatoes, about 1 lb, peeled, rinsed, and patted dry
2 T unsalted butter
1 tsp. Old Bay Seasoning
Salt and Pepper to taste
Step 1: Using the largest holes of a box grater-shredder, shred the potatoes into a mound in the center of a kitchen towel. Fold the short ends of the towel together, overlapping them, to fully enclose the potatoes. Twist the towel insward from both ends and squeeze as hard as possible to remove as much water as you can.
Step 2: In a large cast-iron frying pan over medium-high heat, melt 1 T of the the butter. When the butter has foamed and the foam has subsided, add the potatoes and spread them quickly into an even layer. Season with 1/2 tsp. seasoning, salt, and pepper, and use a wide, flat spatula to press down on the potatoes firmly. Reduce the heat to medium and continue cooking, pressing down with the spatula occasionally, until the bottom is golden brown and crisp, 6-7 minutes.
Step 3: Place a large plate over the top of the frying pan and hold it very securely with one hand. Using an ovent mitt and a very firm grip on the handle of the frying pan with the other hand, quickly invert the potatoes onto the plate.
Step 4. Add the remaining 1 T butter to the pan and return to medium-high heat. When the foam has subsided, slide the potato cake back into the pan, cooked side up. Season with 1/2 tsp. seasoning, salt, and pepper, and use a wide, flat spatula to press down on the potatoes firmly. Reduce the heat to medium and continue cooking, pressing down with the spatula occasionally, until the bottom is golden brown and crisp, 5-6 minutes.
Step 5: Transfer the hash browns to a cutting board or a platter and cut in half. Serve at once.
Enjoy!

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