Ingredients
Ingredients
- 2 large russet potatoes
- 2 tablespoons vegetable oil or butter
- Salt, to taste
- Black pepper, to taste
Instructions
- Shred the potatoes: Peel the russet potatoes and shred them finely using a box grater to prepare for cooking.
- Remove excess moisture: Place the shredded potatoes in cold water to rinse. Drain thoroughly and squeeze out as much moisture as possible using a clean kitchen towel to ensure crispiness.
- Heat the pan: Heat vegetable oil or butter in a non-stick or cast iron skillet over medium-high heat for even cooking.
- Cook the potatoes: Add the shredded potatoes in an even layer to the skillet and gently press them down to form a compact layer. Let them cook undisturbed for 5–7 minutes until the bottom turns golden brown and crispy.
- Flip and cook: Carefully flip the hash browns and continue cooking for another 5 minutes until the other side is equally crispy and golden.
- Season and serve: Remove from heat and season with salt and black pepper to taste. Serve hot for a delicious breakfast treat.
Notes
- Removing excess moisture from the potatoes is essential for extra crispiness.
- Using a cast iron skillet enhances heat retention and browning.
- Avoid stirring too frequently to allow a crunchy crust to develop.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
