Weekend breakfast and brunch are not the same without a serving of potatoes on the side. My usual go to breakfast potatoes are roasted potatoes or breakfast hash. I recently started grating russet potatoes using my box grater. It is the perfect tool for shredding potatoes. Once I started using my box grater to shred potatoes, it became a game changer for making crispy, evenly browned potatoes. I started making extra crispy potato hash browns as a side dish almost every other weekend now. The best part about these hash browns is how easy they are to make. You can also add any seasoning and spice you like to make your hash browns your own. If you are serving more people, feel free to scale up the recipe. I made just enough for Kevin and I to eat for breakfast on Sunday.
Hash Browns
· 2 large russet potatoes
· ½ teaspoon kosher salt
· ½ teaspoon seasoned salt
· ¼ teaspoon freshly cracked black pepper
· ¼ teaspoon garlic powder
· 2 tablespoons unsalted butter
Directions:
1) Using a box grater, grate the russet potatoes into a large bowl. Rinse the shredded potatoes in cold water a couple times to remove some of the starch. Pour out all of the water and dry the potatoes.
2) Season the potatoes with the salt, pepper, and garlic powder. Set aside.
3) Heat a skillet on medium heat. Once the skillet is hot, add the butter. Let the butter melt. Add the shredded potatoes in one thin layer on the skillet. Try your very best to not flip the potatoes for at least 5 minutes. This allows the potatoes to brown. Once time is up, flip the potatoes around and brown the other side for another 5 minutes. If you like your potatoes extra crispy, continue cooking until it reaches your desired crispiness.
Takeaways: Drying the shredded potatoes as much as you can before you start frying will help the potatoes achieve their maximum crispiness.