You can cook the hash browns in two large cakes; cut each into six wedge-shaped servings.
- Servings: 6
Source: Martha Stewart Living, May 2000
- 4 Yukon gold or russet potatoes (2 pounds), peeled
- 1 large shallot, peeled
- 3 tablespoons fresh herbs, roughly chopped, such as parsley, thyme, and rosemary
- Coarse salt and freshly ground pepper
- 4 tablespoons canola oil
Preheat oven to 175 degrees. Have ready a baking sheet lined with paper towels. Grate potatoes and shallots on large holes of a box grater or with a food processor fitted with the grating blade. Transfer to a piece of cheesecloth or clean dishcloth; squeeze out as much liquid as possible. Place in a bowl, add herbs, season with salt and pepper, and stir to combine.
Heat 2 tablespoons of oil in a large nonstick skillet over medium-low heat. Drop 1/4 cup of the mixture into the skillet; gently press to form a patty about 2 1/2 inches in diameter. Repeat until there are six patties in the skillet. Cook until deep golden brown, about 8 minutes on each side. Remove from skillet; transfer to prepared baking sheet. Place in oven to keep warm. Wipe out pan; pour in remaining 2 tablespoons oil. Repeat process with remaining potato mixture; serve.