Crispy Hash Browns

Crispiest Hash Browns ever! The trick? Get as much moisture out of those potatoes as you can before you fry them. On SimplyRecipes.com Best comfort food

INGREDIENTS

• 3 Tbsp olive oil, canola oil, or rice bran oil
• 1 lb Russet baking potatoes
• Salt and pepper

Special equipment:

• Large frying pan (at least a 9" diameter bottom)
• Potato ricer

METHOD

1. Peel and grate the potatoes: Peel the potatoes and grate them using the large holes of a box grater.
2. 2 Squeeze out the moisture: Squeeze out as much moisture as you can from the grated potatoes. An easy way do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture.Work in batches and only fill the ricer half-way with the raw grated potatoes.If you don't have a ricer, wrap the raw grated potatoes in a clean kitchen tea-towel and squeeze it until you have squeezed out as much moisture as you can. Work in batches to make it more manageable. Note that the potatoes can sometimes stain a cloth towel, so use one that you don't mind showing a bit of wear.You can also use sturdy paper towels to squeeze out the moisture, though they don't work as well as cloth or a ricer.
3. Heat oil in pan, spread out grated potatoes: Heat 3 Tbsp of oil in a large frying pan on medium-high heat. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan.The potatoes should not be too thick in any one place, a 1/4-inch to a 1/2-inch thick.Sprinkle some salt and pepper on the potatoes.

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