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
- 1 lb russet potatoes, peeled & shredded, 1/2kg
- 1 gal water, 3.7L
- 25 g salt, 1 1/2T
- 75 g distilled white vinegar, 1/3c
- Olive oil for frying
- Black pepper to taste
Instructions
- Boil water with salt & vinegar.
- Shred potatoes in a food processor
- Blanch in boiling vinegar water for 30 seconds.
- Drain and dry potatoes thoroughly on a tray.
- Heat olive oil in a nonstick pan over medium-high heat. Add potatoes and spread evenly.
- Cook for 10 min over med heat until crispy on the bottom, rotating the pan halfway through.
- Flip potatoes, add more oil, and season with salt & pepper. Cook 10 min until golden and flip one more time.
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