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Ingredients
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Potato Preparation
Seasoning
Cooking
Method
Potato Preparation
- 1
Peel and Grate the Potatoes
Peel the Russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a large bowl.
- 2
Soak the Grated Potatoes
Fill another large bowl with 8 cups of water and add 1 tsp of salt. Submerge the grated potatoes in the salted water and let them soak for about 15 minutes to remove excess starch.
- 3
Drain and Rinse
After soaking, drain the potatoes in a colander, then rinse them under cold water to remove any remaining salt and starch. Squeeze out any excess water using a clean kitchen towel.
Seasoning
- 4
Mix Seasoning
In a small bowl, combine 2 tsp of chicken salt, 1 tsp of black pepper, 1 tsp of garlic powder, and 1 tsp of onion powder. Mix well to ensure even distribution.
- 5
Season the Potatoes
In a large bowl, toss the drained and dried grated potatoes with the seasoning mix until all the potatoes are evenly coated.
Cooking
- 6
Heat the Oil
In a large skillet, heat 1 cup of vegetable oil over medium-high heat until shimmering.
- 7
Cook the Hashbrowns
Once the oil is hot, add the seasoned grated potatoes in an even layer. Press down gently with a spatula to form a flat layer. Cook for about 5-7 minutes until the bottom is golden brown and crispy.
- 8
- 9
Serve
Once both sides are crispy, remove the hashbrowns from the skillet and place them on paper towels to drain excess oil. Serve immediately and enjoy your seasoned MCHASHBROWNS!
