Ingredients & Instructions

1. 1

   Par-Boiled Potatoes

   • 2 lbs russet potatoes
   • kosher salt

   In a large pot, add the potatoes. Cover with water and add a generous pinch of salt. Bring this to a boil and cook for 12 minutes, or until about halfway cooked. Drain the potatoes and grate them on a box grated using the largest hole setting. Transfer the potatoes to a large bowl.

2. 2

   Shallot-Thyme Butter

   • 4 tb unsalted butter
   • 1 small shallot, finely diced
   • 2 sprigs fresh thyme
   • kosher salt, to taste

   In a small sauce pan combine the butter, shallots, and thyme. Set over low heat and cook for a few minutes to infused the butter. Strain this over the grated potatoes and toss. Season with salt to taste.

3. 3

   For Cooking

   • 2-3 tb avocado oil
   • 3 tb clarified butter, plus more as needed

   Warm a non-stick or cast iron skillet over medium heat. Add in the avocado oil and clarified butter. Add the potato mixture into the pan making sure to tightly compact it, especially around the sides. Cook for 12-15 minutes to allow a crust to set on the outside.

   Invert the hash browns, and return to the pan with additional clarified butter if needed. Cook for another 5 minutes, then transfer to an oven set at 450 F for about 10 minutes or until the bottom crust is set. Allow the hash browns to cool for 5 minutes.

4. 4

   Garnish

   • flaky salt
   • fresh chives, thinly sliced

   Sprinkle the hash browns with flaky salt and chives.