Crispy Hash Browns

Peel the russet potatoes.

Using a box grater, shred the potatoes.

Place the shredded potatoes in a colander and rinse thoroughly with cold water to remove excess starch.

Transfer the rinsed potatoes onto a clean kitchen towel.

Gather the towel into a bundle and squeeze firmly to remove as much water as possible. The potatoes should be very dry.

Heat cooking oil in a large non-stick skillet over medium-high heat.

Add the dried potatoes to the hot pan, spreading them into a single, even layer. Season with salt.

Cook undisturbed for at least 4 minutes, until the bottom is golden brown and crispy.

Flip the hash browns in sections and continue to cook until crispy all over, about another 4-5 minutes.

Serve immediately.