Homemade Crispy Hash Browns – Damn Delicious (Page 2 ) | March 15, 2024
Annonce:
Advertisement:
Ingredients:
- 2 medium russet potatoes, peeled (about 1 1/4 pounds)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 tablespoons canola oil, divided
- Kosher salt and freshly ground black pepper, to taste
- Grate potatoes using the large holes of a box grater.
- Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
- Transfer potatoes to a large bowl. Stir in garlic powder and onion powder; season with salt and pepper, to taste.
- Heat 2 tablespoons canola oil in a large cast iron skillet over medium heat.
- Working in batches, spread potatoes in a single layer and cook, undisturbed, until golden brown, about 5-6 minutes. Flip and cook on the other side until evenly golden and crispy, about 3-4 minutes longer. Repeat with remaining canola oil and potatoes.
- Serve immediately.
