Ingredients
- 2 large russet potatoes
- 4 tablespoons vegetable oil divided
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Peel the potatoes and grate them using a cheese grater.
- Rinse the grated potatoes under cold water to remove excess starch, then drain them thoroughly.
- Using a clean kitchen towel or paper towels, press out as much moisture as possible from the potatoes.
- Season the dried potato shreds with onion powder, salt, and pepper.
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the potatoes, forming a layer of your desired thickness.
- Cook until the edges begin to brown, then use a spatula to flip the hash browns, adding the remaining 2 tablespoons of oil around the edges.
- Continue to cook until the other side is crispy and golden brown. Adjust the seasoning if necessary.
- Remove from heat and serve immediately.