CLOUD-9 CHIPS-LIKE POTATO HASH, AND THANK YOU

Ingredients

• 1 medium-sized waxy potato
• 1 tbsp canola oil, plus more if needed
• 2 tsp unsalted butter, melted
• Fine sea salt and freshly ground black pepper to season

Instructions

1. When choosing a potato, aim for the one that is relatively long in length so it'll give us long ribbons. Peel the potato then cut length-wise into thick slices about 1/2" (13 mm) in width. Adjust your truffle shaver to around 0.5 mm (kind of the thickness of postcards), then run the potato-slices length-wise back and forth through the shaver to make very thin and long ribbons, until it gets too difficult to keep shaving. Please don't obsess with getting the last bit of potato shaved. That little chunk is not worth shaving a layer of your finger off. Fluff the ribbons with your fingers to make sure they are not sticking to each other, then set aside.
2. Do not season during cooking or it'll cause the potato to sweat and lose volume. Heat 1 tbsp canola oil inside a non-stick skillet over medium heat. Grab 1/2 of the potato ribbons and make a tall mount in the center of the skillet that is about 6" wide and 2" tall (15 cm wide, 5 cm tall). Don't let the ribbons touch the side of the skillet, which will apply too much heat and cause them to lose volume. If you want to be anal about making a nice circle, you can use a ring-mold when placing the ribbons in the skillet, then slowly remove the ring-mold when done. Turn the heat down to medium-low, and cook for 3 min, then pile the rest of the potato ribbons on top (again, this prevents over-cooking and loss of volume)(you can place the ring-mold back again for this step, then remove it slowly when done). Drizzle 1 tsp of melted butter from the side of the skillet and cook for another 2 min, until you see the bottom of the hash brown is golden browned and crispy. Flip it over, add more canola oil if needed, then cook for another 5 min on the other side, and drizzle another tsp of melted butter at the last minute.
3. Season the bottom of a plate generously with sea salt and black pepper, and transfer the hash brown on top (so the bottom side is seasoned), then season the top side again generously. Serve immediately.

Notes