Crispy Hash Browns

Crispy Hash Browns

Rating 

*crispy crunchy noises*
Ingredients
  • 2 Russet potatoes (about 1 lb. total)
  • 2 tbsp. vegetable or canola oil
  • Kosher salt
Instructions
  1. Place potatoes in a pot and cover with water. Generously salt (about 3 tablespoons) the water, place on the stove and turn the heat to high. Boil the potatoes for 10 minutes. Rinse under cold water until cool enough to handle.
  2. Grate potatoes on the large holes of a box grater. Discard any skin that may have peeled off on the outside of the grater.
  3. In a medium-sized nonstick skillet, heat oil over medium-high heat. Once oil is hot, transfer potatoes to pan and spread them into an even layer. Season with salt. Cook potatoes undisturbed for 8 to 10 minutes, or until very crispy and golden brown on the bottom. Flip and cook until crispy on the other side, about 5 to 8 minutes.
  4. Serve hash browns immediately while still warm.

 

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