Restaurant-Level Hashbrowns

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1lb (1/2kg) russet potatoes, peeled & shredded

1gal/3.7L water

25g (1 1/2T) salt

75g (1/3c) distilled white vinegar

Olive oil for frying

Black pepper to taste

1. Boil water with salt & vinegar.

2. Shred potatoes in a food processor

3. Blanch in boiling vinegar water for 30 seconds.

4. Drain and dry potatoes thoroughly on a tray.

5. Heat olive oil in a nonstick pan over medium-high heat. Add potatoes and spread evenly.

6. Cook for 10 min over med heat until crispy on the bottom, rotating the pan halfway through.

7. Flip potatoes, add more oil, and season with salt & pepper. Cook 10 min until golden and flip one more time.