MAKES SIX 3-INCH PATTIES
In my house, hash browns are nearly always part of the artful breakfast splayed across my Baking Steel Griddle in the morning. The hot surface of the steel ensures that they attain the perfect crust while baking evenly all over—think golden everywhere, not undercooked in one area and blackened in another.
900 grams (2 pounds) russet potatoes, peeled and grated
Fine sea salt and pepper
1 sweet Italian red pepper, thinly sliced
56 grams (2 ounces) scallions, thinly sliced
8 tablespoons unsalted butter, melted
1. Position your Baking Steel Griddle on the stovetop. Preheat on medium-high for 10 to 15 minutes; you’re looking for a surface temperature of 325 to 350°F. To test the surface, sprinkle a small amount of butter on it; it should begin to bubble assertively but should not turn brown or black.
2. Place the grated potatoes in a large bowl. Season with salt and pepper to taste, then mix in the peppers and scallions. Make sure that everything is evenly distributed.
3. Using your hands, form the potato mixture into 6 patties about 3 inches across.
4. Brush the griddle liberally with melted butter.
5. Place the patties on top of the buttered griddle. Cook until deep golden brown on the bottom, about 3 to 4 minutes, then flip with a metal spatula. If patties are beginning to stick, brush the surface with more melted butter as needed. Cook for an additional 2 to 3 minutes or until the second side is toasted to your liking.
6. Remove and transfer to a serving platter. Serve immediately.