Ingredients
2 Russet potatoes (about 1 lb. total)
2 tbsp. vegetable or canola oil
Kosher salt
Preparation
Step 1Place potatoes in a pot and cover with water. Generously salt (about 3 tablespoons) the water, place on the stove and turn the heat to high. Boil the potatoes for 10 minutes. Rinse under cold water until cool enough to handle.Step 2Grate potatoes on the large holes of a box grater. Discard any skin that may have peeled off on the outside of the grater.Step 3In a medium-sized nonstick skillet, heat oil over medium-high heat. Once oil is hot, transfer potatoes to pan and spread them into an even layer. Season with salt. Cook potatoes undisturbed for 8 to 10 minutes, or until very crispy and golden brown on the bottom. Flip and cook until crispy on the other side, about 5 to 8 minutes.Step 4Serve hash browns immediately while still warm.
Now all you need are some eggs just the way you like them. And let’s be honest, we wouldn’t say no to some pancakes too. Now that would make a perfect, diner-worthy breakfast. Made this recipe? Let us know how it went in the comments below.
