Crispy Hash Browns

Diner hash browns are shatter-crisp on the outside and tender in the middle. They aren't hard, but they do require you to do something most people find very difficult at breakfast: nothing at all.

Oil, press, wait

Three things get you there.

• Enough oil. Some goes on the griddle, some goes over the top of the potatoes. It feels like a lot. It's the right amount.
• A press. Weighting the potatoes down puts every shred in contact with the hot griddle. More contact, more crust.
• Hands off. Six minutes, no peeking, no poking, no nudging with the spatula. The crust forms while you leave it alone and tears apart if you don't.

Heads up

The urge to flip early is strong. Resist it. If they stick when you try to flip at six minutes, give them another minute. They'll release when the crust is ready.

After the flip, the second side only needs about four minutes. It's already half cooked.

What to serve them with

The recipe card says it: eggs and bacon. Fry the eggs right next to the potatoes. How to Make Eggs covers whatever style you like. And if you've got bacon on the side, Pepper or Candy Bacon is worth the extra minute.

Tip

Scaling up? Just add a cup per person and spread it across more of the griddle. Don't pile it thicker, or the middle steams instead of crisping.