Fluffy inside and golden outside, this pan-fried potato dish was a signature of the now-defunct Omaha restaurant Piccolo Pete’s. A well-seasoned cast iron skillet is the key to achieving the crispiest texture. This hash brown recipe first appeared in our August/September 2013 Heartland issue alongside Betsy Andrews' story "Here's the Beef."
Featured in "Here's the Beef."
- 1 lb. russet potatoes, peeled and coarsely grated
- 1⁄2 tsp. kosher salt, plus more for serving
- 5 tbsp. unsalted butter, melted and divided
- Freshly ground black pepper