A diner delight at home. With healthy olive oil for truly crisp hash browns.
2 medium russet potatoes, peeled, grated, rinsed well and drained
1/2 tsp salt
1 tsp Garlic olive oil
1/4 tsp onion powder
1/4 cup fresh extra virgin olive oil
Place grated potatoes on a tea towel and twist until all moisture is removed. In a small bowl place potatoes, salt, garlic olive oil and onion powder. Toss until completely combined. Heat large cast iron or non-stick skillet on medium. Add olive oil and warm until shimmering. Test a piece of grated potato for sizzle. Spread potatoes across the pan in an even layer and press them down with a spatula. Cook undisturbed for 2 minutes, then stir with metal spatula and press down again. Cook another 2 minutes and repeat every 2 minutes until they are crispy enough to flip in sections. Cook an additional 4 to 6 minutes. Remove from heat and place on paper towel to drain excess oil. Season to taste and serve immediately.
Inspired by Cookie & Kate: cookieandkate.com