Hash Browns
Pan-fried shredded potatoes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Shred the peeled Russet potatoes using the large holes of a box grater.
- 2
Transfer the shredded potatoes to the center of a clean kitchen towel. Twist the towel tightly and squeeze with all your strength to extract as much liquid as possible. Dry potatoes equal crispy hash browns.
- 3
In a bowl, toss the dry shredded potatoes with the salt, pepper, and paprika.
- 4
Heat a large cast-iron skillet over medium-high heat. Add the oil and butter, allowing the butter to melt and begin to foam.
- 5
Spread the shredded potatoes into the skillet in an even layer, pressing down firmly with a spatula. Cook undisturbed for 5-7 minutes until the bottom is a deep, crispy golden brown.
- 6
Carefully flip the hash brown patty (or flip it in large sections) and press down again. Cook the second side for another 5 minutes until crispy. Serve immediately while hot and crunchy.
Plan it in Listahan
Add Hash Browns to your week, check it against your household's allergens, and build the shopping list automatically.