Homemade Hashbrowns

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

3 large russet potatoes (peeled or unpeeled, based on preference)

1/4 cup vegetable oil

salt and pepper (to taste)

Directions

Shred potatoes (either peeled or unpeeled) with a box-style cheese grater.

Transfer shredded potatoes into a bowl of cold water. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water.

Refill the bowl with more cold water and repeat stirring and draining the water off the potatoes. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.

Heat vegetable oil in a non-stick skillet over medium-high heat. Transfer dried potatoes into the hot pan and spread into an even layer.

Season potatoes with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.

Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.

Remove from heat and serve.

Nutrition

• Calories: 336 kcal