Diner-Style Shattercrunch Hash Browns

Shred the peeled potatoes on the large holes of a box grater, or use the shredding disk of a food processor. Work quickly, as the potatoes will begin to oxidize and turn pink once exposed to air.

Transfer the shredded potatoes to a large bowl of cold water and swish them around vigorously with your hands for about 30 seconds. This rinse removes surface starch, which is the single most important step for achieving crispness. Drain and repeat the rinse one more time with fresh cold water until the water runs mostly clear.

Drain the potatoes in a colander, then spread them out across the center of a clean kitchen towel or several layers of cheesecloth. Gather the towel into a bundle and wring it out over the sink, squeezing as tightly as you can. You will be surprised by how much liquid comes out. Keep squeezing until no more water drips. The potatoes should feel dry and slightly squeaky.

Transfer the dried shredded potatoes to a bowl. Season with the fine sea salt, black pepper, garlic powder, and onion powder. Toss with your hands until evenly distributed.

Heat a 12-inch cast iron or heavy stainless steel skillet over medium-high heat for a full 2 minutes. You want the pan thoroughly hot before adding any fat. Add the clarified butter and swirl to coat the bottom evenly.

When the butter shimmers and a single shred of potato sizzles immediately on contact, add the seasoned potatoes to the skillet. Spread them into an even layer about 1/4-inch thick using a spatula, pressing down firmly and evenly across the entire surface. The compression is what creates that solid, connected crust.

Reduce the heat to medium. Cook without touching, moving, or peeking for 6 to 7 minutes. Patience here is non-negotiable. The bottom needs uninterrupted contact with the hot surface to develop a deep golden-brown crust.

Check one edge by lifting with a spatula. When the underside is an even, deep golden brown and the edges are visibly crispy and lacy, it is time to flip. For the cleanest flip, slide the hash brown onto a large plate, place the skillet upside down over the plate, then invert both together in one confident motion.

Add another tablespoon of clarified butter to the skillet if it looks dry, then cook the second side for 5 to 6 minutes, pressing down once more with the spatula. The second side will crisp faster than the first.

Slide the finished hash brown onto a cutting board and let it rest for 1 minute. This brief rest allows the interior steam to settle so the crust stays crispy rather than softening. Cut into wedges or squares and finish with a generous pinch of flaky sea salt.