How to Make Crispy Shredded Hashbrowns

• Vegetarian

• Produce

  • 3 Russet potatoes, medium

• Baking & Spices

  • 1/2 tsp Seasoning salt

• Oils & Vinegars

  • 3 tbsp Canola oil

Found on thereciperebel.com

Description

Ingredients

• 3-4 medium Russet potatoes, peeled (or leave the peel on if you want)
• 3 tablespoons canola oil
• ½ teaspoon seasoning salt (I use Lawrys)

Directions

• Place potatoes in a large pot and cover with cold tap water (so that the potatoes are completely covered). Bring to a boil and cook for 10 minutes, until just slightly softened.
• Drain and place in a bowl. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours (until they are cold all the way through!).
• Shred potatoes using a large grater. (*Squeeze out excess moisture with a paper towel if necessary -- any water in the potatoes will keep them from getting crispy)
• Heat canola oil in a heavy skillet (I like cast iron for this) over medium heat. Add potatoes to skillet and season with seasoning salt. Cook until golden brown, stirring as little as possible (stirring interrupts the browning process).
• Taste and adjust seasoning if desired.