Ingredients:
2 large russet potatoes
2 tablespoons vegetable oil or butter
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a bowl of cold water and let them sit for a few minutes to remove excess starch, which ensures a crispier finish. Drain the potatoes and use a clean kitchen towel or paper towels to squeeze out as much moisture as possible.
Heat the oil or butter in a large skillet over medium heat. Once hot, add the shredded potatoes to the skillet and spread them into an even, thin layer. Press down lightly with a spatula to help them brown evenly. Cook for 5 to 7 minutes without stirring until the bottom is deeply golden brown and crispy.
Carefully flip the potatoes in sections and cook for another 5 minutes until the other side is equally crispy and the potatoes are tender throughout. Season generously with salt and black pepper just before removing from the heat.
Serve hot as a classic breakfast side. These homemade hash browns are perfectly golden, crunchy on the outside, and fluffy on the inside the ultimate way to start any morning.
Servings: 2
Calories: 210 kcal