Hashbrowns

Name: Hashbrowns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 pound (450g) russet potatoes, peeled; 3 tablespoons (45ml) canola oil; Kosher salt and freshly ground black pepper

This recipe is for simple hashbrowns made with russet potatoes, canola oil, salt, and pepper. You shred the potatoes, remove excess moisture, cook them in oil until crispy, and enjoy them hot.

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Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Ingredients

Serves/makes 2

1 pound (450g) russet potatoes, peeled
3 tablespoons (45ml) canola oil
Kosher salt and freshly ground black pepper

Instructions

1.
Shred potatoes on the largest holes of a box grater.
2.
Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.
3.
Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
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.