Description
Crispy and golden homemade hash browns that evoke memories of lazy Sunday mornings.
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil or butter
- Salt to taste
- Pepper to taste
Instructions
- Peel and shred the russet potatoes using a grater.
- Rinse the shredded potatoes under cold water to remove excess starch, then drain and pat them dry with a clean towel.
- Heat olive oil or butter in a skillet over medium heat.
- Add the shredded potatoes to the skillet in an even layer.
- Season with salt and pepper.
- Cook for about 5-7 minutes on one side until golden brown and crispy.
- Flip and cook for another 5-7 minutes until the other side is golden and crispy.
- Serve hot, optionally with your favorite dipping sauce.
Notes
For an extra layer of flavor, consider infusing the oil or butter with herbs or garlic before adding the potatoes.
