Hash Browns

By RoketJSquerl

How to Make the Crispiest Shredded Hash Browns By removing excess moisture and cooking them briefly in the microwave first, this recipe produces extra-crunchy and golden-brown hash browns.

Ingredients

• 1 pound russet potatoes, peeled
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Heat oil in a large non-stick 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 the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper-towel-lined plate. Serve immediately.