Anti Inflammatory Gluten Free Crispy Hash Browns
Total time40 min
Prep time15 min
Cook time20 min
4.8(18)
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 medium), peeled
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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.
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
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.
- 2
Transfer the shredded potatoes to a clean kitchen towel or cheesecloth. Gather the edges and twist firmly over the sink, wringing out as much liquid as possible — the potatoes should feel nearly dry to the touch. Return them to the bowl.
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