Hash Brown

1. Firstly, scrub the potatoes and peel them. After peeling, grate these potatoes in a large-holed cheese grater. Rinse the grated potato in a fine-mesh sieve until the water runs clear.

2. Drain the grated potatoes well, and then place them on a clean tea towel or several paper towels. You have to remove the moisture from the grated potatoes. For this, twist the towel to remove as much moisture from the grated potatoes as possible (You might need to divide the grated potatoes into two batches for better removal of the moisture).

3. Now, mix all the seasonings, as mentioned earlier in a small bowl. Transfer the grated potatoes and toss them in the seasonings.

4. It’s time to cook hash browns. Take a large skillet (cast-iron is preferred, but non-stick will work too) and heat olive oil or any other vegetable oil over medium heat. To check whether the oil is hot enough, put a piece of grated potato in oil. The piece of grated potato will sizzle when it comes in contact with oil. Once the oil is adequately heated, spread an even layer of grated potatoes over the skillet, and by using a spatula, press them down. Let these potatoes cook for 2 minutes.

5. After 2 minutes, stir these potatoes, press them down again, and further cook for 2 minutes. Repeat the same process every 2 minutes and continue doing it until they are golden brown and crispy. This whole process will take 4 to 8 minutes more. While your potatoes are being cooked, line your plate with paper towels to absorb excess oil.

6. Transfer these delicious hash browns on a lined plate. Let the hash browns drain for a minute (If you want to cook grated potatoes in batches, then keep in mind that skillet is hot and your next batch will cook faster).

7. If necessary, season hash browns additional salt and black pepper. Serve these hash browns hot (You can also serve hash browns with a fried egg).