Prep Time: 10 minutes

Cook Time: 20-30 minutes

Serves: 4-6

Ingredients:

Oil and butter, the amount will depend on the size skillet you choose. Make sure it covers the whole bottom of the pan and use equal amount of oil and butter.

1 lb. Russet baking potatoes

Salt and pepper

What to do:

Shred your potatoes (skin on, skin off your choice), then rinse in cold water until water is clear, then drain and squeeze dry.

Heat oil and butter in a large heavy skillet over medium-high heat; when oil and butter are sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes, season with salt and pepper. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

Christina’s Notes:

Why is it important to rinse your potatoes whether its French fries or hash browns? When the potato is compromise (cut or shredded) individual cell walls are opened releasing starches. If you don’t rinse these starches off it will make your recipe mushy and starchy tasting.