- Cooking Time: 14-18
- Servings: 4
- Preparation Time: 120+
- 4 cups peeled and shredded potatoes
- 1 tsp. salt
- 1 cup ice
- Vegetable oil for frying
- Place prepared potatoes into a 2-quart bowl and add salt. Add ice and pour enough water to cover the potatoes. Stir to mix the salt and ice in the potatoes. Cover and place in the refrigerator for 2 hours.
- Place shredded potatoes in a colander, rinse with cool tap water and drain completely. At this point you can place the potatoes back in the refrigerator covered until ready to fry. The uncooked potatoes will keep up to 5 hours.
- Heat a large cast-iron skillet over medium heat. Add enough vegetable oil to lightly cover the bottom of the skillet. When the skillet is hot and oil has been heated, place two cups of drained shredded potatoes in the skillet. Fry until crisp, shaping with a spatula. Fry about 12 to 15 minutes, without turning. Time depends on the temperature and size of the shredded hash browns. When potatoes are golden, flip over carefully and fry tops of potatoes for 2-3 minutes. Do not cover hash browns while frying or stir through them.
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