The other day I wanted to try making hash browns. I just shredded the potatoes and cooked 'em for a long, long time. Sorta worked, but no great shakes and it took way too long: 45 minutes on one side and 30 on the other. My ex had said fried potatoes had to be cooked long and slow, so that was my reasoning.

So I started looking around for a better way to do it. At last I found an article where the author experimented with quite a few variables. His best version is in the link at the top of this entry.

So I decided to try this today. For the draining step I used a handkerchief, which was almost ideal: nice thin cloth that the water could easily get through.

This version is one manly serving or two lighter ones.

Ingredients

• 1/2 pound russet potatoes, peeled
  
• 1 1/2 tablespoons canola oil
  
• Kosher salt and freshly ground black pepper

Method

1. Shred potatoes on the largest holes of a box grater.
2. Wrap in a kitchen towel or several layers of cheesecloth, and twist to squeeze out as much liquid as possible.
3. Transfer the potatoes to a plate lined with two layers of paper towels. Cook in a microwave on high for 2 minutes.
4. Heat oil in a large non-stick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper-towel-lined plate. Serve immediately.

Truth to tell, I did not expect them to cook so quickly nor to crisp up. I was wrong. The two-pronged approach of squeezing and then pre-cooking in the microwave worked great.

Thoughts:

• Next time around I might try a mix of butter and vegetable oil for a better flavor. On the other hand, the moisture in the butter might slow the process.