RECIPE: Make BeetleCat’s Cheesy Hash Browns
I know it seems that hash browns should be pretty simple to make, but mine never turn out as crisp as the Cheesy Hash Browns at BeetleCat. What’s their secret? — Hilary Bartman, Atlanta
Chef Eddie Barrett was glad to share the recipe that demonstrates that the preparation of the potatoes is what makes the difference. At BeetleCat, the potatoes are prepped and then each batch of hash browns is made to order. The cheese is Kraft American Singles.
BeetleCat’s Cheesy Hash Browns
- 1 pound russet potatoes, peeled
- Salt and pepper
- 8 teaspoons vegetable oil, divided
- 4 slices Kraft Singles 2% Milk American Cheese Slices, divided
- Coarsely ground black pepper and flaky salt, for garnish
- Using the largest holes on a box grater, grate the potatoes into a large bowl.
- Lay a 24-inch square of cheesecloth on your work surface. Put one quarter of the grated potatoes into the center of the cheesecloth. Gather the four corners of the cheesecloth and twist together to form a pouch. Continue twisting the pouch, holding it over a sink, tightening until you have squeezed the liquid from the potatoes. Put the squeezed potatoes in a clean bowl and repeat with remaining potatoes. Lightly season squeezed potatoes with salt and pepper.
- In an 8-inch skillet over medium-high heat, heat 2 teaspoons oil until it just begins to shimmer. Add one quarter of the grated potatoes and spread evenly in the skillet. Cook 3 minutes, or until the first side is golden brown, lightly pressing down with a pancake turner to help the grated potatoes form a cohesive patty. Turn the hash browns and continue cooking until the second side is golden brown and the potatoes are cooked through, about 4 minutes. Top with a slice of American cheese and cover the skillet. Leave on the heat 30 seconds or until cheese has melted. Uncover and serve immediately, garnished with freshly ground black pepper. Repeat with remaining oil, potatoes and cheese.
Nutritional information
Per serving: Per serving, without the flaky salt: 253 calories (percent of calories from fat, 55), 8 grams protein, 22 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 16 grams total fat (6 grams saturated), 28 milligrams cholesterol, 510 milligrams sodium.From the menu of ... BeetleCat, 299 N. Highland Ave. N.E., Atlanta; 678-732-0360, beetlecatatl.com.
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