Crisp Diner Hash Browns with Onion

What you need

• 600 g (1 1/4 lb) russet potatoes, 2 medium-large
• 1/2 small onion, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp vegetable oil, or bacon fat
• 2 tbsp butter

Method

Restated from the original video

1. 1

   Peel the potatoes and shred them coarsely on a box grater.

2. 2

   Pile the grated potato onto a clean kitchen towel, gather it up and twist hard over the sink until no more liquid drips out.

3. 3

   Transfer the potato to a bowl, scatter over the onion, salt and black pepper, and mix with your fingers.

4. 4

   Heat a large cast-iron or nonstick frying pan over medium heat. Add 1 tbsp of the oil and 1 tbsp of the butter and swirl until the butter foams.

5. 5

   Spread the potato in an even layer about 1 cm (1/2 in) thick and press it down with a spatula.

6. 6

   Cook without stirring until the underside is deep golden and crisp, 6-8 min. Lower the heat if it browns too fast.

7. 7

   Cut the cake into quarters with the spatula and turn each piece over.

8. 8

   Drizzle the rest of the oil around the edges and tuck the remaining butter in small pieces under the sides.

9. 9

   Cook until the second side is golden and crisp, 6-8 min more.

10. 10

    Slide onto plates, taste for salt and serve hot.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.