Restaurant-Level Hashbrowns
There’s nothing I love more than a plate full of hash browns at a greasy spoon diner in a weird part of town. These embody exactly that.
Ingredients
- 450 g russet potatoes, peeled & shredded
- 4 L water
- 25 g kosher salt
- 75 g distilled white vinegar
- olive oil for frying
- black pepper, ground, to taste
Instructions
- Bring the water to a boil and stir in salt and vinegar.
- Shred potatoes in a food processor or on a box grater.
- Blanch shredded potatoes in boiling vinegar water for 30 seconds. Drain off the potatoes and transfer them to a sheet tray lined with paper towels and dry them thoroughly.
- Heat olive oil in a nonstick pan over medium-high heat. Add in potatoes and spread evenly.
- Cook for 10 minutes over medium heat until crispy on the bottom, rotating the pan halfway through. Try not to disturb the potatoes too much at this part of the process.
- Flip potatoes, add more oil, and season with more salt & pepper. Cook 10 for minutes until golden and flip one more time.
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