Ingredients
1 pound high-starch potatoes such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry in a dish towel (1 1/2 cups loosely packed grated potatoes)
1/4 teaspoon table salt
Ground black pepper
1 tablespoon butter
Preparation
Toss fully dried grated potatoes with salt and pepper in a medium bowl.
Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, 7 to 8 minutes.
Invert hash browns, browned side up, onto a large plate; add remaining butter to pan. Once butter has melted, slide hash browns back into pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
Fold the potato round in half; cook about 1 minute longer. Slide hash browns onto plate or cutting board, cut into wedges, and serve immediately.
