Shredded russet potatoes are the whole point here, and this method turns them into something genuinely special: salted, wrung bone-dry, then packed into a single cake and left undisturbed until the underside turns deep golden and craggy. That patience is what separates a great hash brown from a soggy one — the towel-wringing step pulls out just enough starch and moisture to guarantee a shatter-crisp crust. A hot cast-iron or heavy skillet does the heavy lifting, giving you that satisfying sear on both sides once you flip the whole cake in one confident motion. Cut into wedges, the inside stays soft and potato-forward while the crust stays audibly crunchy. It's a straightforward, ingredient-simple breakfast side, and it's a great fit for a gluten free table without missing a beat.
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Grate the peeled potatoes on the large holes of a box grater (or use a food processor with a shredding disc) into a large bowl. Toss with 1/2 tsp of the salt and let sit for 5 minutes.
Transfer the salted shreds to a clean kitchen towel or cheesecloth, gather the corners, and wring firmly over the sink until no more liquid drips out — the shreds should feel nearly dry to the touch. Return to the bowl and season with the remaining 1/4 tsp salt and the black pepper.
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