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Crispy Hash Browns

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 4 small Idaho potatoes washed
  • cold water for soaking
  • 1-2 tablespoons canola oil or ghee
  • salt and pepper to taste

Instructions

  1. Wash and scrub your potatoes. Peel them if you prefer.
  2. Shred the potatoes using a food processor fitting with the shredding blade or a manual grater.
  3. Immediately place the shredded potatoes into a bowl of cold water, and swish them around to get rid of all the excess starch. Change out the water and rinse the potatoes until the water is clear.
  4. Drain the potatoes and place them on a few sheets of paper towel. Dry the potatoes thoroughly, you want to get them as dry as possible.
  5. Heat a non-stick pan or griddle on medium-high heat. Add 1 tablespoon of oil or ghee, and lay the potatoes onto the pan, in a single layer.
  6. Use a spatula to press the potatoes down into a flat, compact layer.
  7. Cook the potatoes for 7-10 minutes, or until they become golden on crispy on one side. Flip the hash browns over, and cook them for another 7-10 minutes, until the potatoes are as crispy as you like them. Use another tablespoon of oil or ghee, if needed.