Crispy hash browns

 

Ingredients:

6 medium russet potatoes, peeled and shredded

2 teaspoons seasoned salt

1/4 teaspoon black pepper

1/2cup oil for frying, or as needed

2 tablespoons of butter 

If this seem like too much oil for you , you can use less. I don’t have high cholesterol 🤷🏾‍♀️.

Directions:

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place on a paper towel and fluff and let it sit to air dry for 5 minutes .
2. Get your pan ready that you will be using . You can use a cast iron pan. I used a non stick skillet and a lid because once you add the hash browns you want to cover it and not touch it for 5 minutes. This is when you will be flipping it.
3. Heat oil and butter in a large heavy skillet over medium-high heat. When oil is sizzling hot, add the hash browns and they should cover the pan . It should take at least 5 minutes per side.
4. Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately. Be careful not to over season.  You don’t want nobody blaming you, talking bout you gave them high blood pressure 😜
5.