Hash Brown Potatoes

Hash Brown Potatoes


Yield: 10 servings

4 lb chef's potatoes
2 fl oz clarified butter or vegetable oil
salt, as needed
ground black pepper, as needed
2 tbsp chopped parsley




Scrub and peel the potatoes. Cook them in boiling salted water until partially cooked, 15 to 20 minutes, depending on the size of the potatoes. Drain the potatoes and dry them over low heat or on a sheet pan in a 300°F oven, about 5 minutes. Cut the potatoes into slices, small or medium dice, or grate them.
Heat the butter or oil in a large sauté pan over medium-high heat. Add the potatoes and season with salt and pepper.
Sauté the potatoes until they are fully cooked and well browned on all sides. Garnish with parsley and serve immediately.