Xanthan Gum Free Crispy Skillet Hash Browns
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!