Crispy Hash Browns

DIRECTIONS

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F

Using a large holed grater, shred the potatoes and put into a colander. Rinse under cold water, mixing them slightly with your hand to ensure all the starch gets rinsed off. Allow the potatoes to drain in the colander for a bit, then either press the water out of them by pressing against the colander, or roll them up in a lint free towel or cheesecloth and squeeze the water out. Your goal is to get as much water out of the potatoes as you can.

Once the potatoes have been drained, season generously with salt and pepper. Remember, potatoes are like sponges, so they need a lot of salt! Add optional green onions or garlic powder now as well. Mix the ingredients together.

Heat your skillet in the oven until it gets very hot (5 – 10 minutes). Pull out the skillet and add about 3 tablespoons of vegetable oil, then put back into the oven to heat for another minute.

Pull the skillet out and drop the potatoes into the pan. Use a spatula to press down into an even layer, it should be about 3/4 inch thick. Slide back into the oven and leave untouched for about 7 minutes.

Take the skillet out and press the spatula down the sides of the pan to ensure the edges stay together. At this point, you can check how the bottom is browning, if it is golden brown on the bottom, you can take the skillet out and flip the hash browns over, then return to the oven. If they still need more browning, give them a few more minutes. At any point, if the skillet starts looking a little dry, add a tablespoon more oil.

Once you flip the potatoes over, put them back into the oven to finish cooking, about 10 more minutes. When you take the skillet out, you want both sides of the hash browns to be golden brown and the inside to be tender.

Once out of the oven, season with more salt and pepper if needed, or garnish with green onions or chives.