Hash Browns and Home Fries

Ingredients

• For the hash browns
• 900 g russet potatoes, peeled, grated on a box grater
• 1 tsp fine salt
• 30 ml neutral oil or clarified butter, for the griddle — generous
• For the home fries
• 900 g russet or Yukon Gold potatoes, peeled, diced into 1–2 cm cubes
• 1 medium onion, diced
• 1 bell pepper, diced
• 30 ml butter or oil, for the pan
• 1 tsp fine salt

Method

1. 1
   HASH BROWNS — Step 1. Grate the peeled russet potatoes on a box grater. Transfer in batches to a clean dry towel and wring firmly until no further liquid emerges. This is not optional: wet potato steams instead of crisping. The wrung mass should feel almost dry to the touch.
2. 2
   HASH BROWNS — Step 2. Season the dried grated potato with salt and toss briefly to distribute. Heat the griddle or skillet over medium-high heat. Add a generous measure of oil or clarified butter — the surface should shimmer and coat the pan completely.
3. 3
   HASH BROWNS — Step 3. Press the seasoned potato into a flat, thin, even patty directly on the hot surface. Do not move it. Cook undisturbed for 5–7 minutes. The patty is ready to flip when the underside is deeply golden and releases cleanly from the surface — no tearing.
4. 4
   HASH BROWNS — Step 4. Flip once. Cook the second side until equally deep golden. The finished hash brown is done when the exterior shatters under light pressure and the interior yields — tender without resistance.
5. 5
   HOME FRIES — Step 1. Par-cook the diced potato cubes in boiling salted water, or in a moderate oven, until just tender but not falling apart. A skewer should meet slight resistance at the centre. Drain and allow surface moisture to evaporate.
6. 6
   HOME FRIES — Step 2. Heat butter or oil in a wide skillet over medium-high heat. Add the par-cooked potatoes in a single layer — do not crowd the pan, or they will steam rather than brown. Leave undisturbed long enough for each cut face to develop a golden crust before turning.
7. 7
   HOME FRIES — Step 3. Add the diced onion and bell pepper. Continue to cook, turning only occasionally, until the onion is soft and translucent and all cut surfaces of the potato are golden and crispy. Season, and serve immediately from the pan.