An easy recipe for crispy, 4 ingredient, homemade hash browns! These Whole30 shredded hash browns will be in your weekly rotation after you try them once!
2 russet potatoes, shredded
~1 tbsp oil (per skillet)
1 tsp of ghee (per skillet)
salt + pepper, to taste
1/2 tsp seasoning (optional)
1.Peel + Shred russet potatoes. Rinse the shredded potatoes with cold water and run through salad spinner to remove ALL moisture.
2.Spread shredded potatoes on a clean cloth to remove last of the water.
3.Preheat a skillet on medium- high heat and add 1 tbsp of oil and 1 tsp of ghee.
4.Add 1 C of shredded potatoes to skillet. Spread out and gently pat down.
5.Cover with lid for 4 MINUTES; 5 if you like them extra crispy.
6.Remove lid and season potatoes. Flip with spatula.
7.Cook on other side for ~2 minutes.
8.Remove to plate.
Keywords: hash browns, crispy, whole30