Hashbrowns Recipe
Shredded potatoes (serves 8-10 people).
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Ingredients
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Main Ingredients
Optional Seasonings
Method
Preparation
- 1
Wash and Peel Potatoes
Thoroughly wash the Russet potatoes under running water. Peel the skin off using a vegetable peeler.
- 2
Shred the Potatoes
Using a box grater or a food processor, shred the peeled potatoes into a large bowl. If using a food processor, utilize the shredding attachment for best results.
- 3
- 4
Drain and Dry
After soaking, drain the potatoes and place them on a clean kitchen towel. Pat dry to remove as much moisture as possible.
Cooking
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Make sure the oil is hot enough to sizzle when you add the potatoes.
- 6
- 7
Season the Potatoes
Sprinkle the salt, black pepper, and any optional seasonings (onion powder, garlic powder, paprika) over the potatoes. Stir gently to mix.
- 8
Cook the Hashbrowns
Cook the potatoes for about 5-7 minutes on each side, or until they are golden brown and crispy. Use a spatula to flip them carefully.
- 9
Drain and Serve
Once cooked, transfer the hashbrowns to a paper towel-lined plate to drain excess oil. Serve hot.
