- 1 medium-sized russet potato
- 1 TB olive oil
to serve (optional)
- Daiya shreds
- sriracha-nooch seasoning
- caramelized onions
- Peel and grate the potato on a box grater. Fill a medium-sized bowl with cold water, then add the shredded potato to it. Allow it to sit in the cold water for about 10 minutes, then swirl it around with your hand to remove some of the starch. Transfer the shreds to a sieve by scooping them out with your hands, then rinse very well under cold water until it runs clear. Then, transfer the shreds to the center of a tea towel, twist the top, and wring out as much water as you can until the shreds are crumbly and bone dry.
- Warm the olive oil in a flat-bottomed skillet over medium-high heat. After 1 minute, tilt the pan to coat, then add in the shredded potato, flattening it out so it’s evenly distributed on the skillet.
- Allow to brown, undisturbed for 7-9 minutes, or until the edges are golden. Sprinkle with a few pinches of salt. Flip, then allow the hash browns to brown on the other side, undisturbed, for 4-5 minutes more, or until golden brown. Serve immediately.