Name: Better Hash Browns
Total time: 1 h 15 min
Ingredients: 4 teaspoons salt; 2 1/2 pounds Yukon Gold potatoes , peeled and shredded; 1/4 teaspoon pepper; 1/4 cup vegetable oil

Why This Recipe Works

Hash browns can be difficult: The potatoes discolor soon after they’re grated, the potato cake falls apart when you try to flip it, and the exterior often burns before the interior is fully cooked. In our recipe, we prevented discoloration by giving the grated potatoes a quick rinse in salted water. This also seasoned the potatoes perfectly and lowered the gelatinization temperature of the potato starch, which helped the shreds stick together. After squeezing excess water out of the potatoes, we parcooked them in the microwave, which removed more moisture and jump-started the gelatinization process so that the potatoes were cohesive even before they went into the skillet. Molding the hash browns in a cake pan meant we didn’t have to fiddle with sticky potatoes in a pan of hot oil. It also made a smoother potato cake that was less likely to stick to the pan, so we could use less oil.

Before You Begin

We prefer using the shredding disk of a food processor to shred the potatoes, but you can use the large holes of a box grater if you prefer.

Instructions

Spray 8-inch round cake pan with vegetable oil spray. Whisk 2 cups water and salt in large bowl until salt dissolves. Transfer potatoes to salt water and toss briefly to coat. Immediately drain in colander. Place 2½ cups potatoes in center of clean dish towel. Gather ends together and twist tightly to wring out excess moisture. Transfer dried potatoes to large bowl. Add pepper and toss to combine. Microwave until very hot and slightly softened, about 5 minutes. Place remaining potatoes in towel and wring out excess moisture. Add to microwaved potatoes and toss with two forks until mostly combined (potatoes will not combine completely). Continue to microwave until potatoes are hot and form cohesive mass when pressed with spatula, about 6 minutes, stirring halfway through microwaving.

Transfer potatoes to prepared pan and let cool until no longer steaming, about 5 minutes. Using your lightly greased hands, press potatoes firmly into pan to form smooth disk. Refrigerate until cool, at least 20 minutes or up to 24 hours (if refrigerating longer than 30 minutes, wrap pan with plastic wrap once potatoes are cool).

Heat 2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Invert potato cake onto plate and carefully slide cake into pan. Cook, swirling pan occasionally to distribute oil evenly and prevent cake from sticking, until bottom of cake is brown and crispy, 6 to 8 minutes. (If not browning after 3 minutes, turn heat up slightly. If browning too quickly, reduce heat.) Slide cake onto large plate. Invert onto second large plate. Heat remaining 2 tablespoons oil until shimmering. Carefully slide cake, browned side up, back into skillet. Cook, swirling pan occasionally, until bottom of cake is brown and crispy, 5 to 6 minutes. Carefully slide cake onto plate and invert onto serving plate. Cut into wedges and serve.