Step 1

Peel and shred your potatoes. I recommend using a food processor to speed things up. But a hand grater also works just fine.

Step 2

Place the shredded potatoes in a bowl and stir in a teaspoon of salt. Add a cup of ice and pour in just enough water so that the potatoes are entirely covered.

Step 3

Cover the bowl and refrigerate for two hours. This will rinse the starch off the potatoes.

Step 4

Place the soaked potatoes in a colander and rinse with cold water. Drain completely.

Step 5

Heat a large, cast-iron skillet over medium heat and add enough vegetable oil to lightly coat the pan.

Step 6

Once the oil is hot, spread the shredded potatoes evenly onto the skillet. Gently press the potatoes - not too hard, or your hash browns will become mushy.

Step 7

Fry your hash browns for about 12 - 15 minutes (or until crisp on the bottom).

Step 8

Once browned, flip the hash brown and fry the other side for 3-5 minutes. Do not cover the hash browns while cooking.

Step 9

Enjoy! Best served fresh out of the skillet.