One of our favorite diner-style breakfasts is a plateful of hash browns, topped with a layer of melted cheese and a panoply of toppings. Here, a No.9 Round Griddle makes short order (pun intended!) of the task, leaving you with a stovetop-to-table dish that can serve two hungry breakfasters, or four people as part of a larger spread.
1 pound russet potatoes (about 1 large or two medium)
Salt and freshly ground black pepper
½ small onion
¼ cup vegetable or grapeseed oil
2 tablespoons unsalted butter
½ cup shredded cheddar (or other melty) cheese
Recommended toppings: sliced scallions or chives, sour cream, crispy bacon pieces, smoked salmon, chili crunch, hot sauce
The Field Method for Cast Iron Care
Peel the potatoes and grate into a bowl using the largest holes of a box grater. Grate the onion into the potatoes and toss to combine. Wrap the shredded potatoes in a clean kitchen towel, then twist to squeeze as much liquid out as possible. Return the potatoes to the bowl, season with salt and pepper, and toss well.
Heat a No.9 Round Griddle over medium-high heat. Add half of the vegetable oil and half of the butter. When the butter has melted, add the potatoes and spread into a single layer. Cook until golden brown on the bottom, 4 to 6 minutes. Slide the hash browns onto a plate, then invert back into the griddle. Add the remaining oil and butter around the perimeter of the hash browns. Sprinkle the top with cheese and continue cooking until the bottom is golden brown and the cheese is melted, about 5 minutes longer.
Top the hash browns with your desired toppings and serve.
Seasoning Rating: Better
Hash browns take time to crisp up just right, and help build seasoning while they sizzle away. This recipe calls for vegetable or grapeseed oil, both of which will help build new seasoning on your griddle. And as a bonus, a hash brown covering the full griddle will help build seasoning evenly across the entire griddle.
After breakfast, clean your griddle promptly and make sure to apply a dab of Field Seasoning Oil before you put the pan away.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.