Ingredients
Scale
- 2 large russet potatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil
Instructions
- Peel and grate the russet potatoes. Rinse them under cold water to remove excess starch, then drain well.
- Squeeze out as much moisture as possible using a clean kitchen towel.
- In a bowl, mix the grated potatoes with salt and pepper until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the potato mixture in an even layer, pressing down gently with a spatula. Cook for 5-7 minutes until golden brown on one side.
- Flip sections of hash browns and cook for another 5-7 minutes until both sides are crispy and golden brown. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg