Crispy Seasoned Hash Browns


  • 3 large Russet potatoes, peeled and chopped into large chunks
  • 1 small onion, quartered
  • 1/4 tsp. seasoned salt
  • 1/8 tsp. black pepper
  • 3 tbsp. vegetable oil

Shred potatoes and onion using a food processor.

In small batches, squeeze out as much moisture as you can  from potato mixture using paper towels. Set aside in a large bowl and season with seasoned salt and pepper.

In large skillet, heat oil over medium heat. Add potato mixture in an even layer, and allow to cook for 7-10 minutes or until bottom is crispy. Use a spatula to flip the hash browns, and continue to cook on the other side for an additional 7-10 minutes, or until golden brown. Enjoy!
by The Savvy Kitchen