Recipe Vortex

3 Tbsp. Organic Extra Virgin Olive Oil

1 lb. russet baking potatoes

Salt and pepper to taste

Wash, peel, then grate your potatoes into large shreds using a box grater. Wrap the grated potatoes in a sturdy paper towel or tea toil and squeeze out all the moisture. This is key to making your hash browns crispy!

Heat the oil in a skillet on medium-high heat. Once the oil begins to shimmer, add the grated potatoes. Spread them evenly, a quarter- to half-inch thick. Add your salt and pepper – or any other seasoning you prefer.

After a few minutes, lift up the edge of the hash brown with a fork. Is it golden brown on the underside? It’s ready to flip! Use a large spatula to flip it over, or divide it into halves or quarters. Cook until the underside is golden brown.