Shredded russet potatoes are wrung out until nearly dry, then seasoned with salt, pepper, and garlic powder for a base that's all about flavor and crunch. Pressed into a thick, even layer in a hot skillet and left undisturbed, the potatoes form that coveted deep-golden crust on both sides while staying tender in the middle. Neutral oil does the heavy lifting for crisping, so every bite delivers that satisfying shatter you want from a great hash brown. A scattering of fresh chives on top adds a bright, herby finish right before serving. Cut into wedges and eaten hot from the pan, this is a straightforward, produce-forward breakfast staple that fits neatly into a vegan spread.
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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.
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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