Also known as baking potatoes, russet potatoes are perfect for hash browns due to their low moisture content.
Traditional Hash Browns
Yield: approximately 4 servings
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- 1 pound russet potatoes, peeled and coarsely grated
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 4 tablespoons canola oil, divided
- In a colander, place potato. Rinse under cold water until water runs clear. Drain. Place potato in center of a clean kitchen towel. Fold over long sides of towel; twist ends tightly to squeeze out excess moisture. In a large bowl, combine potato, salt, and pepper, tossing to combine.
- In a large nonstick skillet, heat 2 tablespoons canola oil over medium-high heat. When canola oil is hot, add potato mixture, spreading and pressing in an even layer. Cook, without stirring, until golden brown, 8 to 10 minutes.
- Carefully invert hash browns onto a plate, browned side up. Add remaining 2 tablespoons canola oil to pan. Carefully slide hash browns into pan, browned side up. Cook until golden brown and crisp, 8 to 10 minutes.
- Transfer hash browns to a platter. Cut into wedges, if desired.
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