Hash Brown Crisps

I am on a quest to find and make the perfect hash browns.  Hash browns are probably my favorite potato preparation.  I know these are not too sophisticated but when they are done right, no potato tastes better.  The perfect hash brown has to begin with the perfect shred of the potato.  When it is cooked, you have to find the right balance between a crisp exterior and a tender center.

For this attempt, I used a non-stick pan and 1/2 way through the cooking, flipped the whole crisp potato onto a plate and slid in back in the pan to cook the other side.  While I was satisfied with the result, I really did not get the crispness that I desire.  I will have to go back to the drawing board.  I should mention that I first sauteed some shallots and yellow onion to add more flavor to the potatoes once I added them.

Recipe
Hash Brown Crisp:

1. Start by sauteing 1/2 each of a shallot and yellow onion until softened, 3 – 4 minutes
2. Shred 5 russet potatoes in your food processor and drain and also squeeze out as much of their liquid as you can
3. Add the shredded potatoes to the onions and shallots, add salt and pepper and cook on medium high heat; press down with a spatula and do not touch anymore
4. After 9 – 10 minutes, take a plate and cover the pan and flip the potatoes on to the plate; slide back into the pan on the uncooked side
5. Continue cooking for another 9 – 10 minutes, add salt and pepper and serve.