Breakfast

Diner Hash Browns for Two

Shredded russets, squeezed dry in a towel and left alone in the pan. That is the whole secret of a diner hash brown, and it scales down fine.

On a diner line the hash browns sit on the flat-top for a long time and nobody touches them. At home the urge is to stir, and stirring is what turns them into a pile of hot, wet potato.

Two medium russets make two real plates. Squeeze them harder than seems reasonable, get the pan hot, press once, and walk away until the edge goes brown.

What you need

How to make it

1. Shred the potatoes on the large holes of a box grater and drop them into a bowl of cold water. Swish, then drain.
2. Pile the shreds in a clean kitchen towel, twist it shut and wring it over the sink until almost nothing comes out.
3. Heat the oil in a 10-inch skillet over medium-high until it shimmers. Spread the potatoes in an even layer, press once with a spatula, and salt the top.
4. Leave it for 7 to 8 minutes, until the edge is deep golden. Cut into halves, flip each half, add the butter at the edges and cook 5 minutes more.
5. Pepper, slide onto two plates and eat right away.

Cook’s notes

FAQ