Classic Hash Browns

1. Wrap shredded potatoes in clean kitchen towel and squeeze thoroughly of excess moisture. Toss potatoes with 1⁄4 teaspoon salt and pepper to taste.
2. Meanwhile, melt 1⁄2 tablespoon butter in 10-inch skillet over medium-high heat until it begins to brown, swirling to coat skillet. Scatter potatoes evenly over entire pan and press to flatten. Reduce heat to medium and cook until dark golden brown and crisp, 7 to 8 minutes.
3. Slide hash browns onto large plate. Add remaining 1⁄2 tablespoon butter to skillet and melt, swirling to coat pan. Invert hash browns onto second plate and slide, browned side up, back into skillet. Continue to cook over medium heat until bottom is dark golden brown and crisp, 5 to 6 minutes longer.
4. Fold hash brown cake in half; cook about 1 minute longer. Slide onto serving platter or cutting board, cut into wedges, and serve immediately.

HASH BROWN “OMELET” WITH CHEDDAR, TOMATO, AND BASIL
After melting butter in step 3 and sliding potatoes back into skillet, top hash browns with 1 diced tomato, 1 ounce shredded cheddar cheese, and 1 tablespoon chopped fresh basil. Proceed with recipe, folding potato cake in half and cooking until cheese melts.

OPEN-FACED HASH BROWN “OMELET” WITH HAM, TOMATO, AND SWISS CHEESE
After melting butter in step 2, divide potatoes into 4 equal portions and reduce cooking time to 5 minutes per side, turning them with spatula rather than inverting them using plate. Once potatoes are fully browned, top each with portion of 1 thin slice deli ham, quartered, 1 thinly sliced small tomato, and 1 ounce shredded Swiss cheese. Cover and continue to cook over medium heat until cheese melts, 1 to 2 minutes. Serve immediately.

MAKING HASH BROWNS
1. To release water from shredded potatoes, place them in clean kitchen towel and, using 2 hands, twist towel tightly.
2. Before serving, fold hash brown cake over, omelet style, using spatula. Transfer to cutting board and cut into wedges.