How Do You Make Grated Crunchy Hash Browns?
A nice and simply way to make real crunchy hash browns that go great with breakfast, lunch, or dinner! Peel and wash your potatoes, depending on the amout of servings. I usually use three small-medium sized russet potatoes for two servings. Using the larger size of a cheese grater, grate the potatoes onto a plate/cutting board Meanwhile, in a skillet, add 2-3 TB of oil/butter. Once all the potatoes are grated, carefully remove all the excess liquid from them. One good way to do this is by wrapping up the gratings in a paper towel or a cloth. The trick to a crispy hash brown is having the potato dry so it soaks up the oil! Once the potatoes are as dry as they’re going to get, lay them evenly in the preheated oiled skillet. Once you add the potatoes in an even layer, don’t touch them until you can see the underside is browning! This is the time to add salt/pepper/onion, etc., whatever you like! When they’re ready to turn, the layer should flip like one big pancake. If you don’t want them
