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Ingredients
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Hashbrown
Comeback Sauce
To Serve
Method
Hashbrown
Prepare potatoes
Grate the peeled russet potatoes on the large holes of a box grater or in the shredding disc of a food processor. Place grated potatoes into a large bowl of cold water and swish to remove surface starch.
Rinse and dry
Drain the potatoes in a colander and rinse under cold running water until the runoff runs clear. Transfer to a clean kitchen towel or several layers of paper towels and squeeze out as much water as possible (press firmly to remove excess moisture). You want the shreds as dry as you can get them to ensure crispness.
Mix
Return the dried potatoes to a bowl. Add the finely grated onion, flour, beaten egg, kosher salt, black pepper and paprika (if using). Toss until evenly combined. The mixture should hold together when pressed; if too loose add 1 more tablespoon flour.
Form the jumbo patty
Heat a large nonstick or cast-iron skillet over medium heat. Add the vegetable oil and melt in the optional butter. Using a 1/2 to 3/4 cup measure, mound the potato mixture into one large patty (about 1/2 to 3/4 inch thick) or two slightly smaller patties if preferred. Press down gently with a spatula to form an even disk.
Fry first side
Cook undisturbed for 6–8 minutes, or until the underside is deeply golden brown and releases easily from the pan. Adjust heat as needed to prevent burning; you want a steady medium heat so the inside cooks without over-browning the exterior.
Flip and finish
Carefully flip the jumbo patty (use two spatulas if needed). Cook the second side 6–8 minutes more until golden brown and the interior is cooked through. For a thicker patty, cover the skillet for the last 3–4 minutes to help heat through, or transfer to a 375°F (190°C) oven for 8–10 minutes.
Drain and rest
Transfer the finished hashbrown to a wire rack set over a baking sheet or to paper towels to drain briefly. Season immediately with a light sprinkle of salt if desired. Let rest 2 minutes to set before serving so it keeps shape.
Comeback Sauce
Combine mayonnaise, ketchup, prepared horseradish, hot sauce, smoked paprika, worcestershire sauce, apple cider vinegar, sugar, kosher salt and black pepper in a small bowl. Whisk until smooth and homogenous.
Taste and adjust: if you want it tangier add an extra 1/4 tsp vinegar; for more heat add another 1/4 tsp hot sauce; for thinner consistency whisk in 1–2 tsp water or lemon juice. Fold in the minced scallion if using.
Chill: refrigerate the sauce at least 15 minutes to let flavors meld. Sauce can be made up to 48 hours ahead and stored covered in the refrigerator.