Eosinophilic Esophagitis Friendly Crispy Skillet Hash Browns
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Learn more →Ingredients
4 servings
- 1 ½ lb russet potatoes (about 2 large), peeled
- ¾ tsp kosher salt, divided
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as canola or vegetable oil), divided
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Grate the peeled potatoes on the large holes of a box grater (or use a food processor with a shredding disc) into a large bowl. Toss with 1/2 tsp of the salt and let sit for 5 minutes.
- 2
Transfer the salted shreds to a clean kitchen towel or cheesecloth, gather the corners, and wring firmly over the sink until no more liquid drips out — the shreds should feel nearly dry to the touch. Return to the bowl and season with the remaining 1/4 tsp salt and the black pepper.
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