These hash browns are not conventional diner style. They are completely creamy on the inside while being exceptionally crispy on the outside, almost like a fried mashed potato. Make sure to cook as soon as the potatoes are shredded, otherwise they may get gummy.
Serves: 4 as a side dish
Time: 15 minutes
3 tbsp butter
1 # russet potatoes
1 tbsp cornstarch
3 tbsp cream
2 tbsp This Little Goat Went to Hong Kong Sauce
Salt and black pepper to taste
Melt butter in a large cast iron skillet over high heat. While it melts, peel potatoes and shred on the large holes of a box grater. Toss potatoes with cornstarch and spread into an even layer in skillet.
Allow to cook undisturbed until dark and crispy, about 10 minutes. Mix cream and Hong Kong Sauce, pour over potatoes and sprinkle generously with salt and pepper. Flip over, not worrying if potatoes break up a little.
Cook until golden and crisp, about 5-8 minutes. Transfer to plate and sprinkle with additional salt and pepper to taste. Serve immediately.
Note: If serving with eggs, they should start cooking after the potatoes are flipped to be timed together.