Ingredients
Equipment
Method
- Peel the potatoes and grate them using the large holes of a box grater.
- Squeeze out as much moisture as you can from the grated potatoes using a potato ricer, orange press, or a clean tea towel. Work in batches if needed.
- Heat 3 tablespoons of oil in a large frying pan over medium-high heat until shimmering. Add the grated potatoes, spreading them evenly in a layer about 1/4 to 1/2-inch thick.
- Sprinkle salt and pepper over the potatoes.
- Cook for a few minutes until the bottom is golden brown. Use a large metal spatula to flip the potatoes over all at once, or divide into smaller portions before flipping.
- Continue to cook until the other side is golden brown.
- Use a metal spatula to cut the hash browns into quarters and serve.
Notes
Making hash browns from scratch is a rewarding process. Squeezing out the moisture is key to achieving a crispy texture. Experiment with different seasonings to find your favorite flavor combination.