The key to hash browns is spreading the potato as thin as possible. Otherwise, they take a long time to crisp and may cook unevenly.
Ingredients
- 1 large russet potato
- 1/4 cup canola oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
2 servings
Directions
Peel and grate the potato. Squeeze out the water and set aside.
Heat oil in a large saute pan over medium-high heat. Spread the potato evenly around the pan. Sprinkle with salt and pepper.
When the bottom turns golden brown, flip and brown the other side.
Serve warm.
15 minutes
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