Crispy Hash Browns

Ingredients

• 4 medium russet potatoes, peeled and shredded
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 3 tbsp vegetable oil or clarified butter

Instructions

1. 1Place the shredded potatoes in a clean kitchen towel and wring out as much liquid as possible; this step is key for crisp, non-soggy hash browns.
2. 2Toss the dried shreds with salt and pepper.
3. 3Heat the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
4. 4Spread the potatoes in an even layer, pressing down gently with a spatula to form a flat cake.
5. 5Cook undisturbed until deep golden brown and crisp on the bottom, about 6 to 7 minutes.
6. 6Flip in sections or invert onto a plate and slide back into the pan, then cook the second side until crisp, another 5 to 6 minutes. Season with extra salt and serve hot.

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