Shred the potatoes with a box shredder or food processor.
As soon as the potatoes are shredded, get them in cold water. Rinse them well, drain, rinse again and drain.
Now is the time to heat 2 T oil over medium heat in a large nonstick pan.
Put the drained potatoes the middle of a dish towel. Use a thin flat one, not the fluffy one.
Squeeze out as much water as possible. Now wring out more water until you can’t get any more. (This is one of the keys)
Dump the potatoes into the hot oil. Season with salt and pepper to taste.
DO NOT TOUCH for about 8-9 minutes until you have a nice “finish browning” on the bottom. Sneak a look. Do not cook on high; it will brown but not cook through.
Now the hard part is flipping. I used two large spatulas. If you have a third hand, add another tablespoon or two of oil while you do this or sneak it under after the flip by lifting the sides and then moving it around some to spread the oil.
Cook another 5 minutes or so. Check underneath for done.
Tips for a really good hash brown:
1) Use a nonstick pan
2) Use enough oil
3) The potatoes MUST be dry.
4) And last, KEEP YOU HANDS OFF.
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