Ingredients
2 whole Red Potatoes, Washed
2 Tablespoons Canola Or Coconut Oil
1/8 teaspoons Salt
1/8 teaspoons Pepper
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
Home dry-aging bags — age beef in your fridge, restaurant quality
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
Home dry-aging bags — age beef in your fridge, restaurant quality
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Shred the potatoes and squeeze out as much moisture as possible. I normally squeeze the water out and then lay them in a dish towel to be sure they are totally dry. Heat a large skillet to medium heat add half of the oil . Add the potatoes to the skillet in an even layer. Let them cook for 5-7 minutes or until they are golden and crisp. Carefully flip the hash browns. Add the additional half of the oil if you think you need it. Sprinkle potatoes with salt and pepper. Let them cook approximately 5 more minutes until each side is golden.