HASHED BROWNS
© 2016 All Rights Reserved by Norman Van Aken
2 russet potatoes, scrubbed well, peeled if desired
1/4 Cup bacon fat or pure olive oil or Clarified Butter (or any combination of them)
1 teaspoon cayenne
1 teaspoon Spanish pimentón
1 Tablespoon of whole butter
salt and pepper to taste
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy. Now drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch.
Drain the potatoes well. Dry with paper towels, and squeeze out any excess moisture. It is best to squeeze them out in a clean towel using a lot of hand pressure to make the potatoes as dry as can be.
Heat the fat in a large non-stick pan over medium heat. Lay the shredded potatoes into the hot fat and season with salt, black pepper, cayenne pepper, and pimentón. Form the potatoes in a circle in the same shape as the pan. (Note: Use either a non-stick or a well seasoned cast iron pan for this job). Cook potatoes until a nice crust forms on the bottom, about 15 minutes. Midway through this process add in the whole butter and let it slide under the cooking ‘cake’. This makes for that amazing flavor butter does and also brings on that golden hue that butter also does. Using two spatulas… or mad short order cook skills… flip/turn the hash ‘cake’ over. Now continue to cook until the potatoes are browned also on the bottom… about 8 more minutes. Keep warm and set aside.
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