Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete’s. This recipe first appeared in our August/September 2013 Heartland issue with the story Here’s the Beef.
- 1 lb. russet potatoes
- 5 tbsp. unsalted butter, melted
- Kosher salt and freshly ground black pepper, to taste
- Peel potatoes and shred using the large holes of a box grater. Transfer potatoes to a colander; rinse under cold running water until water runs clear. Place colander over a bowl; squeeze out as much water as possible from potatoes. Pat dry with paper towels.
- Heat 3 tbsp. butter in an 8″ nonstick skillet over medium heat. Stir in potatoes. Using a spatula, gently press potatoes, molding them to fit the skillet. Cook until edges are golden brown, 20-22 minutes.
- Cover skillet with a large inverted plate, flip hashbrowns onto plate, then slide back into the skillet, cooked side up. Drizzle remaining butter around the edge of the skillet and cook until golden brown on the bottom, about 12 minutes more. Slide onto a plate and season with salt and pepper.