Categories: Breakfast
Ingredients
- 2 lbs. russet potatoes, peeled and coarsely shredded
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8 tbsp. canola oil, divided
- 1 1/2 cups shredded smoked Cheddar cheese
- 1/4 cup pickled jalapeno slices, chopped
- Sour cream, salsa, pickled jalapeno slices, and fresh cilantro, to serve
Directions
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Place potatoes in a colander. Rinse under cold water until water runs clear; drain well. Place potatoes in center of a clean kitchen towel. Gather sides of towel and twist to squeeze out excess moisture. In a large bowl, stir together potatoes, salt and black pepper.
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In a 10-inch skillet, heat 2 tbsp. oil over medium heat. Press half of potatoes in skillet in an even layer. Cook, without touching, until golden brown on the bottom, 5 to 8 minutes. Carefully invert hash browns onto a plate, browned side up.
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Heat 2 tbsp oil in skillet over medium heat. Carefully slide hash browns back into skillet, browned side up. Cook until golden brown and crisp on the bottom, 5-8 minutes. Carefully remove hash brown from skillet.
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Heat 2 tbsp oil in skillet over medium heat. Press remaining potatoes in skillet in an even layer. Cook, without touching, until golden brown, 5-8 minutes. Carefully invert hash browns onto a plate, browned side up.
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Heat remaining 2 tbsp oil in skillet over medium heat. Carefully slide hash browns back into skillet, browned site up. Sprinkle with cheese and chopped jalapeno; top with reserved hash browns. Cook until golden brown and crisp on the bottom, 5-8 minutes. Serve immediately with sour cream, salsa, jalapeno and cilantro.