Crispy potato breakfast side (Print Version)
# Ingredients:
01 -
2 large Russet potatoes, peeled or unpeeled
02 -
2 tablespoons vegetable oil (or canola/avocado oil)
03 -
1 tablespoon butter
04 -
1/2 teaspoon salt (adjust to taste)
05 -
1/4 teaspoon black pepper (optional)
→ Optional Add-Ins
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 cup shredded cheese (cheddar, mozzarella, etc.)
09 -
1 tablespoon finely chopped onion
10 -
1/2 teaspoon smoked paprika
# Instructions:
01 -
Use a box grater or food processor to shred the potatoes into thin strands.
02 -
Place shredded potatoes in a bowl of cold water and swirl to remove excess starch. Let sit for 1-2 minutes, then drain thoroughly.
03 -
Wrap shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
04 -
Heat a cast-iron skillet or nonstick pan over medium-high heat. Add vegetable oil and butter, allowing them to melt and coat the pan evenly.
05 -
Spread shredded potatoes in a single, even layer in the pan. Let cook undisturbed for 4-5 minutes, until the bottom is golden brown and crispy.
06 -
Use a wide spatula to carefully flip the hashbrowns in sections. Cook for another 3-4 minutes until golden and crispy on both sides.
07 -
Sprinkle with salt, pepper, and any additional seasonings. Serve immediately while hot and crispy.