Whole 30 Gluten Free Crispy Hash Browns

Total time40 min

Prep time15 min

Cook time20 min

4.8

(18)

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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 tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tbsp unsalted butter
Chef's tip
Use 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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