I just can't believe hash browns are so easy to make. But, if you want to have a crispy texture hash browns, you need to beware of the 'juice' inside the potato. I don't have the potato ricer so I used paper towel and I squeeze out the juice as much as I can.
|YEAH they are ready to serve!|
3 Tbsp olive oil, canola oil, or grape-seed oil
1lb Russet baking potatoes, peeled and grated
Salt and black pepper
1. Heat 3Tbsp of oil in a large frying pan on medium high heat.
2. While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easier to do this with a potato ricer, but too bad I don't have the tool so I used paper towel.
3.When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be thick in any one place, no more than a half inch thick. Sprinkle some salt and black pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.