Hash Browns

also called hashbrowns · hash brown potatoes · shredded hash browns · shredded potatoes

The table

1 1/2 lb(700 g; peeled)russet potatoesshred into cold water, soak 5 minsqueeze bone dry in a towelpress into the fat, fry 6 min, flip, fry 4 minsalt the moment they come out
2 qt(1.9 L)cold water
3 Tbs(45 g)clarified butter
3/4 tsp(4 g)kosher salt
1/4 tspblack pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1shred into cold water, soak 5 min

3press into the fat, fry 6 min, flip, fry 4 min

goes in with what step 2 made

4salt the moment they come out

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 30 min.

  1. shred into cold water, soak 5 min

    5 minwalk awayfrom the start

  2. squeeze bone dry in a towel

    not timed5 min in

  3. press into the fat, fry 6 min, flip, fry 4 min

    10 minneeds you5 min in

  4. salt the moment they come out

    not timed15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need box grater · clean tea towel · skillet

See how it is written
>> title: Hash Browns
>> category: Fried & Crispy
>> tags: potatoes, breakfast, griddle, crisp, stovetop
>> counters: Diner
>> aka: hashbrowns, hash brown potatoes, shredded hash browns, shredded potatoes
>> servings: 4
>> time: 30 min
>> step.1: shred into cold water, soak 5 min
>> step.2: squeeze bone dry in a towel
>> step.3: press into the fat, fry 6 min, flip, fry 4 min
>> step.4: salt the moment they come out

Shred @russet potatoes{1 1/2%lb}(700 g; peeled) on the coarse side of a #box grater{} straight into @cold water{2%qt}(1.9 L) and ~soak{5%min}, changing the water once, until it stops going cloudy.

Squeeze @&(~1)shredded potato{} bone dry in a #clean tea towel{}, a fistful at a time. This is the dish: water left in the shreds steams the pile from the inside, and steamed potato is grey and limp however long it sits on the heat.

Press @&(~1)dry shreds{} into @clarified butter{3%Tbs}(45 g) in a #skillet{} over medium heat in an even cake and fry undisturbed ~fry{6%min}, then flip it in one piece and fry ~fry{4%min}.

Salt @&(~1)hash browns{} the moment they leave the pan with @kosher salt{3/4%tsp}(4 g) and @black pepper{1/4%tsp}.