Not only are hash browns the ultimate breakfast side next to bacon and eggs, they're a tasty way to utilize potatoes for other meals without being boring. Hash browns are crispy, salty, and with a little technique they can even pack a spicy punch. *cough* BERBERE *cough*
Hash Brown Potatoes
- 2 large russet potatoes (1 per serving)
- 3 tablespoons of cooking oil, Canola or Vegetable work best
- Salt & Pepper
- (Optional) 1 teaspoon of Berbere spice
Shred all of your potatoes on the largest holes of a box grater.
In a large bowl, add the potato shreds and enough cold water to cover the potatoes by an inch. When the water gets cloudy, drain most of it and refill with clean water. Repeat until water drains almost clear. This removes all the starch from the outside of the potato, which inhibits crispiness.
Drain all water from potato shreds, squeezing the liquid out with your hands, or wrapping them in a kitchen towel and squeezing them dry.
Heat oil in a large non-stick or cast iron skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper, adding berbere as desired.
Using a spatula, press the shreds into an even layer in the pan. Cook until golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain the excess oil on a paper-towel-lined plate.