Ingredients
- Potatoes: 2 large russet potatoes (approximately 1 pound)
- Butter or Oil: 3 tablespoons of clarified butter or vegetable oil
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Optional Add-Ins:
- Onion: 1/4 cup finely chopped
- Garlic Powder: 1/4 teaspoon
- Paprika: 1/4 teaspoon
Instructions
- Prepare the Potatoes:
-
- Peel the russet potatoes to remove the skins.
- Using a box grater or a food processor with a shredding attachment, grate the potatoes into thin shreds.
- Remove Excess Starch and Moisture:
- Place the shredded potatoes into a large bowl filled with cold water. Stir them gently to release the starch. Drain the water and repeat this process until the water runs clear.
- After rinsing, transfer the shredded potatoes onto a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to squeeze out as much moisture as possible. Removing excess moisture is crucial for achieving crispy hash browns.
- Season the Potatoes:
- In a dry bowl, combine the drained and dried potato shreds with salt, black pepper, and any optional seasonings or add-ins like finely chopped onions, garlic powder, or paprika. Mix thoroughly to ensure even distribution.
- Preheat the Skillet:
- Place a large non-stick or cast-iron skillet over medium-high heat. Add the clarified butter or vegetable oil and allow it to heat until shimmering but not smoking.
- Cook the Hash Browns:
- Carefully add the seasoned potato mixture to the hot skillet, spreading it out evenly to form a layer about 1/4 to 1/2 inch thick. Avoid pressing down too firmly, as this can make the hash browns dense.
- Let the potatoes cook undisturbed for about 5-7 minutes, or until the bottom is golden brown and crispy. Use a spatula to gently lift an edge to check for doneness.
- Once the bottom is crispy, carefully flip the hash browns. If flipping a large piece is challenging, you can cut it into smaller sections for easier handling.
- Cook the other side for an additional 5-7 minutes, or until golden brown and crispy.
- Serve Immediately:
- Once both sides are crispy and golden, transfer the hash browns to a plate lined with paper towels to absorb any excess oil. Serve hot .