Hash Browns Recipe

Directions

1. 1

   Prepare the Potatoes

   Peel the Russet potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a large bowl of cold water and let them soak for about 10 minutes to remove excess starch.

2. 2

   Dry the Potatoes

   Drain the soaked potatoes and spread them out on a clean kitchen towel. Pat them dry thoroughly to remove as much moisture as possible.

3. 3

   Season and Mix

   In a large bowl, combine the dried grated potatoes with salt, black pepper, and half of the grated Parmesan cheese. Mix well to ensure even coating.

4. 4

   Heat the Oil

   In a large skillet, heat the vegetable oil over medium-high heat until shimmering. You can test the oil by dropping a small piece of potato in; if it sizzles, the oil is ready.

5. 5

   Fry the Hash Browns

   Add the grated potato mixture to the skillet, spreading it evenly across the pan. Press down gently with a spatula. Cook for about 5-7 minutes until the bottom is golden brown and crispy.

6. 6

   Flip and Finish

   Carefully flip the hash browns over and cook for an additional 5-7 minutes until the other side is also golden brown. During the last minute of cooking, drizzle the black truffle oil over the top and sprinkle the remaining Parmesan cheese.

7. 7

   Serve

   Remove the hash browns from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot, garnished with extra Parmesan and a drizzle of truffle oil.