- 1.5 tablespoons extra virgin olive oil or ghee, divided
- 1 large russet potato
- 1/2 teaspoon salt
- Heat 1 tablespoon + 1 teaspoon of olive oil or ghee in a large cast iron skillet over medium-high heat.
- While the skillet is heating up, shred the potato with the shredding attachment of a food processor. If you have the patience and gusto, feel free to use a box shredder to hand-shred the potato. But consider investing in a food processor, because it makes life so much easier.
- Add the salt to the potato shreds and toss. Put the potato shreds in a nut milk bag and squeeze out the excess liquid. You can also use paper towels or a linen dishcloth here. The potatoes don’t need to be completely dry, but squeezing out the excess liquid prevents the hashbrowns from getting too mushy!
- Dump the potato shreds into the hot skillet. Use a spatula to flatten and spread the potatoes into a uniform height (I keep mine about 1/2 inch high). Drizzle the potatoes with the remaining 2 teaspoons of olive oil/ghee.
- Cover the potatoes by placing a small, stainless steel or cast iron pot lid directly onto the bottom of the skillet. (You’ll need a lid that’s smaller than the skillet you’re using!) Let cook for 4-5 minutes, then carefully lift up the lid—I use an oven mitt and the spatula to do this. Flip the hashbrowns and cover again, continuing to cook for 3-4 minutes. Transfer the hashbrowns to a plate, cut in half, and serve!
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