Hash browns done right: very crispy on the outside, cooked but not mushy on the inside, and very thick so you get good textural contrast. Salt and vinegar bump up the flavor. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8INGREDIENT LIST (yeilds one 10-inch circular pillow of hash browns)1 pound starchy potatoes, like Russets (though I used yellow potatoes this most recent time, and it worked ok)2 teaspoons malt vinegar (or sherry vinegar is also good), plus more to taste1/4 teaspoon (generous) fine sea salt, plus more to sprinkle on at the end1 1/2 tablespoons salted butterFULL RECIPE HERE ►► https://f52.co/2zy6AZxCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
