Hash Browns

Ingredients

• 1 1/2 lbs. russet potatoes, peeled or unpeeled and scrubbed clean
• 1/4 cup olive oil or vegetable oil
• Salt and pepper

Directions

1. Grate the potatoes using the large holes of a box grater. Move them to a fine mesh sieve or colander, rinse under water and toss them a couple of times as you go, then drain well.
2. Warm a 12-inch cast iron pan over medium-high heat.
3. Put half of the potatoes into several layers of cheesecloth and wring out as much moisture as you can, or use a potato ricer to press them dry instead. Scatter them over a double layer of paper towels, then do the same with the remaining half of the potatoes.
4. Lay paper towels over the top and press to dry the potatoes thoroughly. Sprinkle with salt and pepper, then toss to season.
5. Pour the oil into the pan and tilt or swirl it so the bottom is evenly covered. Add the potatoes, spread them into an even layer, and use a spatula to press them down so they make good contact with the pan.
6. Cook without stirring for about 3 – 4 minutes, until the underside is golden brown, then turn the potatoes over in several sections. Brown the second side for about 3 – 4 minutes. Toss once again and continue cooking until the potatoes are tender, about 2 minutes more. Serve right away with ketchup if desired.