Shredded Potatoes: The Secret to Perfect Hash Browns

Choose your tool: grater, food processor, or mandoline. Each one works, but a food processor is fastest if you’re doing a big batch. Peel the potatoes if you want, but honestly, the skin adds great texture. Wash them under cold water to keep them from turning brown. Shred the potatoes over a plate or bowl. If you’re using a grater, watch your knuckles near the end! For food processors, just pulse until you see nice, even shreds. Soak the shredded potatoes in cold water for a few minutes. This step is key for crispy hash browns because it pulls out extra starch. Squeeze out as much water as you can—use a clean towel for best results. The drier, the better. Cook them in a hot, buttered skillet. Let them get golden before flipping. Season and enjoy! #potatotips #hashbrowns #breakfastideas #Food #Cooking