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Hashbrowns

Ingredients

• 1 pound (450g) russet potatoes, peeled
• 3 tablespoons (45ml) canola oil
• Kosher salt and freshly ground black pepper

Directions

1. Shred potatoes on the largest holes of a box grater.
2. Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.
3. Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
4. Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.

Reference

• https://www.seriouseats.com/recipes/2014/06/shredded-hash-browns-recipe.html