Ingredients
1lbRusset potatoes,peeled if desired
½tspsalt
¼tspgarlic powder
¼tsponion powder
¼cupextra-virgin olive oil
Preparation
Scrub the potatoes clean and grate them on a large-holed cheese grater. In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
Drain the potatoes, and then place them on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible.
Transfer the grated potato to a bowl and toss it with the salt, garlic powder, and onion powder.
In a large skillet, warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact.
Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed for 2 minutes.
Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so until the potatoes are golden brown and crispy for about 4 to 8 more minutes.
Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.
Transfer the hash browns to the lined plate and let them drain for a minute.
Season to taste with additional salt, if necessary, and serve hot.
