Golden Crispy Homemade Hash Browns

Peel the russet potatoes and grate them using a box grater or food processor with the shredding attachment. Work quickly to prevent browning.

Place the shredded potatoes in a large bowl and fill with cold water. Swirl the potatoes around to rinse off excess starch. Drain thoroughly.

Transfer the shredded potatoes to a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze to remove as much moisture as possible. This is the crucial step for achieving crispy hash browns!

Place the dried shredded potatoes in a bowl and season with salt, pepper, and optional garlic and onion powder. Toss gently to distribute the seasonings evenly.

Heat 2 tablespoons of oil or clarified butter in a large non-stick skillet or well-seasoned cast iron pan over medium-high heat until shimmering.

Add the seasoned potato shreds to the hot pan, spreading them in an even layer about 1/4-inch thick. Press down gently with a spatula to compact them slightly.

Cook undisturbed for about 5-6 minutes until the bottom is golden brown and crispy.

Add the remaining tablespoon of oil around the edges of the pan, then carefully flip the hash browns. You can flip in sections if needed.

Cook for another 5-6 minutes until the second side is golden brown and the potatoes are cooked through.

Transfer to a paper towel-lined plate to absorb any excess oil. Season with additional salt if desired, and serve immediately while hot and crispy.