Crispy Hash Browns

Method

1. Peel the potatoes and grate on the large holes of a box grater. Place the grated potato in a clean kitchen towel. Gather the towel and wring out as much liquid as possible — really squeeze. This is the most important step for crispy hash browns.
2. Toss the squeezed potatoes with salt, pepper, and garlic powder.
3. Heat the butter/oil in a large nonstick or cast-iron skillet over medium-high heat.
4. Add the potatoes and press into an even layer. Cook without touching for 5-6 minutes until the bottom is deeply golden and crispy. Flip in sections (or slide onto a plate and flip the whole thing back into the pan). Cook 4-5 minutes more.
5. Season with additional salt and serve immediately.
6. *To freeze for later:** Par-cook the grated, squeezed potatoes in the oven at 204°C (400°F) on a sheet pan for 10 minutes. Cool, portion into bags, and freeze. Cook from frozen in a hot skillet.
7. *Storage:** Best eaten fresh. Frozen par-cooked hash browns keep for 3 months.