4 small-medium potatoes
2-3 Tablespoons oil
1 teaspoon salt, or to taste
Sprinkle of ground black pepper
Directions and Notes:
1. Grate the potatoes.
2. This step is really important if you want the hash browns to be crispy. You need to squeeze out as much moisture as possible from the potatoes. Some people do this with a potato ricer, “using it much like you would a garlic press, except you don’t force the potatoes through the ricer. You just press out the moisture. If you don’t have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.” (according to the original website). I have neither a ricer nor access to paper towels, so I used that same bag I used several posts ago for making almond milk.
3. When the potatoes are as dry as possible, add the oil to a 10-12” skillet and heat it on medium-high heat. (It’s important for the skillet to be large enough so the potatoes will be no more than ½” thick.)
4. When the oil is shimmering, add the potatoes and evenly distribute across the bottom of the pan. Sprinkle with salt, and then leave them alone to cook and brown for 10-15 minutes until the bottom surface is golden brown and crisp.
6. Cook for another 10-20 minutes (depending your heat source and the thickness of the potato patty) until the patty is cooked through and crispy on both sides.