Sunny's Saturday Special Hash Browns

Name: Sunny's Saturday Special Hash Browns
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings
Ingredients: 1 pound russet potatoes, peeled and grated; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon Hungarian paprika; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings

Ingredients

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1 pound russet potatoes, peeled and grated

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon Hungarian paprika

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

Directions

Using a box grater or a food processor with the shred attachment, shred the potatoes and place them in a colander over a large bowl. Fill the bowl with cold water and agitate the shredded potatoes and rinse with water until the water runs clear from the colander. Strain the potatoes and pour into a clean kitchen towel, gather the edges and twist the towel around to squeeze the excess water out of the potatoes. Do this as hard as possible, changing towels if needed to remove the most moisture. Transfer the dried potato shreds to a large bowl. Add the garlic powder, onion powder, Hungarian paprika, 2 teaspoons of salt, and a grind or two of pepper. Toss with your hands to combine.
In a large nonstick saute pan on medium heat, add the olive oil and shredded potatoes. Spread the potatoes evenly and allow a bottom crust to build before tossing to cook some more. Continue to cook while tossing until most of the hash browns are golden, 10 to 12 minutes. Pour into a serving plate.