Ingredients:
- 2 large russet potatoes, peeled
- 2 tablespoons butter (or oil, if preferred)
- Salt and pepper, to taste
- Optional: chopped onions or green onions for added flavor
Instructions:
- Prepare the Potatoes:
- Grate the potatoes using a box grater. Place the grated potatoes in a bowl of cold water and let them soak for 5-10 minutes. This removes excess starch, which helps make the hash browns crispier.
- Drain and Dry:
- Drain the potatoes and rinse them with fresh water. Place the grated potatoes in a clean kitchen towel and squeeze out as much water as possible to ensure they cook up crispy.
- Cook the Hash Browns:
- Heat 1 tablespoon of butter or oil in a large skillet over medium heat.
- Spread the grated potatoes evenly in the skillet, pressing them down with a spatula to form an even layer.
- Season with salt and pepper. Let the potatoes cook undisturbed for 5-7 minutes, or until the bottom is golden brown and crispy.
- Flip and Finish:
- Carefully flip the hash browns in sections or as a whole (you can also divide them into smaller patties to flip easily).
- Add the remaining butter or oil to the skillet and cook the other side for an additional 5-7 minutes, until golden and crispy.
- Serve:
- Serve hot with your favorite breakfast items like eggs, bacon, or toast. Add a sprinkle of chopped onions or green onions if you like!
