Hash Brown Potatoes
Ingredients
- 1 pound russet potatoes (about 2 large potatoes), peeled
- 1 Tsp kosher salt
- 2 Tbsp vegetable or canola oil
Instructions
- On the large side of a box grater or in a food processor using the grating blade, shred the potatoes.
- Place the potatoes in a strainer and rinse thoroughly with cold water.
- Place on a clean kitchen towel or paper towels, squeezing out as much liquid as possible over a bowl or the sink.
- Sprinkle the potatoes with salt and stir.
- Heat the oil in a large non stick sauté pan over med/high heat and add the potatoes.
- Let cook in a single layer for 4 minutes without stirring.
- Flip with a spatula in 4 sections, cooking for another 4 minutes. The outside should be crispy and the interior soft.
- Serve.
- *To Freeze: After Step 3, simmer the potatoes in lightly salted water until just tender. Drain well. Then spray a sheet pan with non-stick cooking oil and spread the partially cooked potatoes in a single layer on the pan. Place the pan of potatoes in the freezer and leave them there until they are solidly frozen. Transfer the grated potatoes to freezer bags or containers to use as needed. When ready, thaw and follow steps 3-7.
Video
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Sodium: 600mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!