How Long to Cook Hash Browns (Shredded Russet, Diner-Style Cake) in the cast iron
Specification: 1 lb russet potatoes (about 2 medium), peeled and coarsely shredded, wrung dry in a clean towel (this removes ~1/2 cup of starchy water), tossed with 3/4 tsp salt, pressed into a 10-inch preheated cast-iron skillet with 3 tbsp neutral oil and 1 tbsp butter
3-Step Execution Protocol
Heat cast iron skillet over Medium-high (surface ≈375°F) — oil should shimmer but not smoke when the shreds go in until lightly smoking. Prepare hash browns (shredded russet, diner-style cake) (1 lb russet potatoes (about 2 medium), peeled and coarsely shredded, wrung dry in a clean towel (this removes ~1/2 cup of starchy water), tossed with 3/4 tsp salt, pressed into a 10-inch preheated cast-iron skillet with 3 tbsp neutral oil and 1 tbsp butter).
Cook for 12–16 mins (6–8 mins undisturbed for the first crust, flip as one cake, 6–8 mins on the second side). Flip at the 7-minute mark for even browning.
The underside is a uniform dark golden-brown crust that lifts off the pan in one intact disc with a stiff spatula — if it tears, it is not done; the inside shreds are tender and translucent, not chalky-white raw. Rest for 2 minutes before serving.
Wring-dry-then-fry hash brown method per Serious Eats "The Best Diner-Style Hash Browns" (J. Kenji López-Alt) and Cook's Illustrated "Crispy Hash Browns" reference — both attribute the crust to removing free water before the shreds hit the pan, and both call for a preheated cast-iron surface around 375°F. Potato is a vegetable finished by texture (crust and translucency), so internalTempTargetF is omitted per HR-2.