I judge a breakfast place partly on how crispy their hashbrowns are. Because ain't nobody got time for limp hashbrowns! Jonathan discovered the secret to crispy hashbrowns a while ago and I've been making them this way ever since.
1 Russet Potato
2 Tbsp Avocado Oil (or whatever oil you want to use)
To make it a whole breakfast:
Eggs (Fun fact: When eggs are your main protein source for a meal, you should eat as many as you can fit (uncracked) in the palm of your hand.)
Trader Joe’s Everything but the Bagel Sesame Seasoning Blend (It’s cheaper if you buy it at the actual store.)
Ketchup (Preferably an all natural one.)
Rinse the potato and dry it off. Then grate it with a cheese grater.
Place grated potato in a colander and use your hands to squeeze as much liquid out of the potato as possible.
Heat a skillet up on medium heat and pour in enough avocado oil to just barely cover the entire bottom of the skillet (about 2 tablespoons).
Once the oil has heated up a bit, add your hashbrowns and let them cook for a few minutes, checking the bottoms to see how crispy they are getting.
Once your hashbrowns are brown and crispy on one side, flip and let the other side get crispy too.
Plate and top with salt and pepper. Serve and enjoy as a side, or cook up your eggs and and top with Trader Joe’s Everything but the Bagel Sesame Seasoning Blend and ketchup!