How to Make Crispy Hash Browns

Ingredients

• 2 large russet potatoes
• 4 Tbsp cooking oil, or as needed
• Seasoning salt to taste

Directions

1. Peel the potatoes, if you’d like. Shred them on the large holes of a box grater, or use a food processor. Transfer the shreds to a colander and rinse thoroughly, continuing until the water looks clear. Allow the potatoes to drain.
2. Press out as much water as you can by pushing the potatoes against the colander or squeezing them in your hand. You can also pile them into a clean, lint-free dish towel, roll it closed, and press firmly to draw out the extra moisture.
3. Warm a large cast iron or non-stick skillet over medium heat. When the pan is hot, pour in a tablespoon of cooking oil, then tip the skillet so the oil coats the bottom. Scatter in about 1/3 of the shredded potatoes, or just enough to cover the pan in an even, thin layer, about 1/2 inch thick or so. Cook the potatoes without moving them until the underside is a deep golden brown, 3-5 minutes. Sprinkle lightly with seasoning salt.
4. Turn the potatoes over, adding a little more oil if the pan needs it. Cook the other side without fussing with it until it is golden brown and crisp as well. Add a light sprinkle of seasoning salt to that side.
5. If you want more browning, turn the potatoes once more and cook until they reach the balance of crisp browned bits and tender pale potato you like. Continue the same process with the remaining potatoes. Serve hot.