Homemade Crispy Hash Browns
1 large potato, 12 oz
½ cup fresh onion, minced
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper
¼ tsp paprika
¼ cayenne pepper (optional or to taste)
Scrub potato and, if desired, peel. Using a box grater or grater attachment on a food processor, shred potato using the largest holes. Grate potato on the long side to get longer shreds.
Submerge potatoes in a bowl of water and swirl around with your hand. Use a fine mesh colander to strain out water. Repeat this process 1-2 more times until water remains clear.*
After potatoes are strained the last time, place them on a linen hand towel or cheesecloth. Squeeze as much water out as possible.
Heat oil in a cast iron or non-stick skillet over medium heat. Add potatoes and onions. Sprinkle salt, black pepper, paprika and cayenne pepper over the mixture and stir to combine.
Allow potatoes to cook undisturbed for about 5 minutes or until the bottom is brown. Turn in 2 or 3 sections and allow to cook undisturbed 2-3 minutes until the bottom is browned. Turn again in 2 or 3 sections. Continue the process until desired crispiness is achieved, about 10 minutes. Add more olive as necessary for potatoes to continue to sizzle. A non-stick pan will require less oil than a cast iron skillet.
* At this point, potatoes can be left in water and refrigerated for up to 24 hours.
2 servings, 265 calories per serving
Hack: Leftover hash browns can be stored in the refrigerator for up to 5 days. To reheat, place in a skillet over medium heat just until warm.