Ingredients:
4 cups shredded
potatoes, peeled
1 teaspoon salt
Water
1 cup ice
Vegetable oil
for frying
Directions:
Place potatoes in
a 2-quart bowl and add salt. Pour ice and add water to cover potatoes, and
stir to mix salt and ice in the potatoes. Cover and place in the
refrigerator for 2 hours.
Then, place shredded potatoes in a
colander and rinse with cool tap water; drain completely.
To
prepare, heat a large skillet (cast iron prefered) on medium heat; add
enough vegetable oil to lightly cover bottom.
When skillet is hot
place drained shredded potatoes in skillet. Fry until crisp, about 12-15
minutes without turning.
When golden, flip carefully and fry 2-3
additional minutes. Do not cover or stir hash browns while
frying.
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