Giant Hash Brown
This giant hash brown turns grated potatoes into one crisp, golden skillet cake that is easy to slice and share for breakfast or brunch.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
Ingredients
- 1 kg starchy potatoes peeled and grated
- 1 teaspoon fine salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 4 tablespoons extra-virgin olive oil divided
Instructions
Instructions
- Peel and grate the potatoes into a large bowl of water.
- Rinse the grated potato until the water runs clear, then squeeze it very dry in handfuls.
- Mix the potato with 1 tablespoon olive oil, the salt, and pepper.
- Heat 2 tablespoons oil in a 9-inch nonstick skillet over medium-high heat. Spread in the potato and pat it to about 1.5 cm thick.
- Cook 5–8 minutes until the underside is golden and crisp, then slide onto a plate and invert it back into the skillet.
- Drizzle the remaining oil around the edge and cook 4–6 minutes more until crisp. Slide onto a plate, season, garnish if desired, and cut into wedges.
Notes
Squeezing the grated potato very dry and using a nonstick skillet are the keys to a crisp crust.