Crispy Hash Browns

Instructions

1. 1

   Peel the potatoes and grate them using the large holes of a box grater or food processor with grating attachment.

2. 2

   Place the grated potatoes in a large bowl of cold water and swish around to remove excess starch. Drain thoroughly.

3. 3

   Transfer the drained potatoes to a clean kitchen towel or several layers of paper towels. Squeeze out as much moisture as possible - this is crucial for crispy hash browns.

4. 4

   Season the dried potato shreds with salt and pepper, tossing to distribute evenly.

5. 5

   Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming.

6. 6

   Add half the potato mixture to the pan, spreading it evenly and pressing down gently with a spatula to form a compact layer about 1/2 inch thick.

7. 7

   Cook without disturbing for 4-5 minutes until the bottom is golden brown and crispy.

8. 8

   Flip the hash browns in sections using a spatula, and cook the other side for another 4-5 minutes until golden and crispy.

9. 9

   Transfer to a plate and keep warm. Repeat with remaining oil, butter, and potatoes for the second batch.

10. 10

    Serve immediately while hot and crispy.