Hash Browns Recipe

Time30m

Serves4

Add to above sandwiches.

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Ingredients

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1
Peel and Grate Potatoes
Peel the Russet potatoes, then use a grater to shred them into thin strands. Place the grated potatoes in a large bowl.
2
Soak Potatoes
Fill the bowl with cold water and let the grated potatoes soak for about 10 minutes. This helps to remove excess starch.
3
Drain and Dry Potatoes
After soaking, drain the potatoes in a colander. Rinse them under cold water, then use paper towels to pat them dry. Make sure to remove as much moisture as possible.
4
Prepare Onion (optional)
If using onion, finely chop the medium onion and set aside for later use.

5
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
6
Cook Hash Browns
Add the grated potatoes to the skillet in an even layer, pressing them down gently with a spatula. If using, sprinkle the chopped onion evenly over the top.
7
Season
Sprinkle salt and black pepper over the potatoes.
8
Fry Until Golden Brown
Cook without stirring for about 5-7 minutes, or until the bottom is golden brown and crispy. Carefully flip the hash browns over using the spatula.
9
Finish Cooking
Cook the other side for an additional 5-7 minutes until golden brown and crispy as well.
10
Drain Excess Oil
Once both sides are cooked, transfer the hash browns to a plate lined with paper towels to absorb excess oil.