Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. By removing excess moisture and cooking them briefly in the microwave first, this recipe produces extra-crunchy and golden-brown hash browns.
Why this recipe works:
- Squeezing the shredded potato in a towel to remove as much moisture as possible helps them brown more evenly.
- Cooking the shredded potato briefly in the microwave helps them develop a better crust that remains crunchy for longer.
- Yield:serves 2
- Active time: 10 minutes
- Total time:15 minutes
- 1 pound russet potatoes, peeled
- 3 tablespoons canola oil
- Kosher salt and freshly ground black pepper
Shred the potatoes on the largest holes of a box grater.
Wrap in a kitchen towel or several layers of cheesecloth, and twist to squeeze out as much liquid as possible.
Transfer the potatoes to a plate lined with two layers of paper towels. Cook in a microwave on high for 2 minutes.
Heat oil in a large non-stick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper-towel-lined plate. Serve immediately.