Crispy Potato Hash Browns

These shredded potato cakes really are irresistible, especially when freshly-cooked, hot, crisp and golden. Most breakfast places in the US such as diners and cafes serve hash browns next to some fried eggs and breakfast meats.

5 from 1 vote

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Course: Breakfast, Brunch

Cuisine: American, American Mid-Atlantic, North American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Large cast-iron or nonstick skillet
Box grater or food processor with grating attachment
Kitchen towel
Large plate

Ingredients

2 lb Russet potatoes, peeled
6 tbsp Vegetable oil
Kosher salt and fresh ground pepper

US Customary - Metric

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Instructions

Shred potatoes on the largest holes of a box grater or food processor. Wrap potato shreds in a kitchen towel and twist to extract as much liquid as possible.
Transfer potatoes to a large plate lined with paper towels. Cook in a microwave for 2 minutes.
Heat oil in a large skillet over medium-high heat.Form 3" wide disks. When oil begins to simmer add potatoes. Using a spatula, press potatoes down into a tight even layer. Season with salt and pepper. Cook until golden brown on the bottom, about 2 minutes. Flip to brown on the other side, another 2-3 minutes. Drain on a paper towel lined plate. Serve hot with Tabasco or ketchup on the side.

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