Crispy, Crunchy, Golden Shredded Hash Browns Recipe

• 
  Yield:Serves 2
  


• 
  Active time:
  10 minutes
  


• 
  Total time:15 minutes
  


• 
  Rated:
  
  
  
  
  
  
  5
  
  

Ingredients

• 1 pound (450g) russet potatoes, peeled


• 3 tablespoons (45ml) canola oil


• Kosher salt and freshly ground black pepper

Directions

1. 
   
   1.
   
   
   
   

   Shred potatoes on the largest holes of a box grater.

   
   
   
   


2. 
   
   2.
   
   
   
   

   Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.

   
   
   
   


3. 
   
   3.
   
   
   
   

   Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.

   
   
   
   


4. 
   
   4.
   
   
   
   

   Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.

   
   
   
   

SAVE

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