Crispy Homemade Hash Browns

Ingredients

Instructions

1. 1

   Peel the potatoes. Grate using the large holes of a box grater. Rinse the shreds in a bowl of cold water, swirling to release starch (the water will turn cloudy). Drain and rinse once more. Place grated potatoes in the center of a clean kitchen towel, gather the corners, and twist firmly over the sink, squeezing until no more liquid drips out - about 30 seconds of firm squeezing. The potatoes should feel dry, not damp. This step is critical for crispiness.

2. 2

   Transfer the squeezed potatoes to a bowl. Add onion powder, garlic powder, salt, and pepper. Toss with your hands to distribute the seasonings evenly throughout.

3. 3

   Melt butter in a large non-stick skillet over medium-high heat until foaming subsides and the butter smells slightly nutty.

4. 4

   Add all the seasoned potatoes to the pan. Using a spatula, press them into a flat, even layer about 1/2 inch thick, pressing the edges to compact them. DO NOT stir or move them. Cook undisturbed for 5-6 minutes. Check the bottom by lifting a corner with a spatula - it should be deep golden brown and crispy (like a well-done fry, not pale tan).

5. 5

   Using a spatula, cut the hash browns into 4 quarters. Flip each section individually - this is easier than flipping the whole thing. Press flat again. Cook another 4-5 minutes until the second side is equally golden and crispy. The hash browns are done when they're crunchy on both sides and hold together. Serve immediately - they're best hot and fresh.