Hashbrowns
These are the crispiest hashbrowns ever! They're made from scratch with raw potatoes. The secret is to wring out the shredded potatoes in a cheesecloth or kitchen towel to get rid of their extra moisture. This allows them to crisp up beautifully!
Ingredients
- 1 pound Russet potatoes (about 2 large)
- 3 tablespoons vegetable oil (divided)
- salt and pepper (to taste)
- ¼ teaspoon onion powder
Instructions
- Peel and shred the potatoes on the largest holes of a box grater.
- Wrap the potatoes in a cheesecloth and squeeze as much liquid out as possible. You can also use a clean kitchen cloth.
- Heat 2 tablespoons of oil in a large nonstick pan over medium heat. Spread the potatoes in the pan and press into an even layer. Season with salt, pepper, and onion powder. Cook undisturbed for 6-7 minutes until the bottom is golden brown and crispy. Flip and drizzle the remaining oil around the edges. Cook for another 5-6 minutes until crispy. Enjoy!
Nutrition
Calories: 180kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 6mgPotassium: 475mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 7mgCalcium: 15mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!