Get ready to turn your breakfast or side dish game up a notch with these irresistibly crispy shredded potatoes. Golden, crunchy, and perfectly seasoned, they’re about to become your new obsession.
Why This Recipe Works
- The secret to achieving that perfect crispiness lies in removing as much moisture as possible from the potatoes before cooking.
- Using a cast-iron skillet ensures even heat distribution, giving you uniformly crispy potatoes without any burnt spots.
- A simple seasoning blend enhances the natural flavor of the potatoes without overpowering them.
Ingredients
- 2 large russet potatoes, shredded (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Equipment Needed
- Box grater or food processor with shredding attachment
- Clean kitchen towel or paper towels
- Large mixing bowl
- 10-inch cast-iron skillet
- Spatula
Instructions
Prep Your Potatoes
Start by shredding your potatoes using the large holes of a box grater or a food processor. Once shredded, wrap them in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. This step is crucial for achieving maximum crispiness.
Season to Perfection
In a large mixing bowl, toss the dried shredded potatoes with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated. The oil helps the seasonings stick and promotes even browning.
Cook to Crispy Golden Brown
Heat your cast-iron skillet over medium-high heat. Once hot, add the shredded potatoes, spreading them out in an even layer. Let them cook undisturbed for about 5 minutes to develop a golden crust. Then, flip sections of the potatoes and cook for another 5 minutes. Repeat until all sides are crispy and golden brown.
Serve Immediately
Transfer the crispy shredded potatoes to a serving plate and enjoy them hot. They’re perfect as a side dish or topped with a fried egg for a hearty breakfast.
Tips and Tricks
For extra crispy potatoes, press them down firmly in the skillet with your spatula to increase contact with the hot surface. If you’re making a large batch, cook the potatoes in batches to avoid overcrowding the skillet, which can lead to steaming instead of frying. Experiment with different seasonings like cayenne pepper for heat or rosemary for an aromatic touch.
Recipe Variations
- Add diced onions and bell peppers to the potatoes for a colorful and flavorful twist.
- Mix in some shredded cheese during the last minute of cooking for a melty, cheesy version.
- For a breakfast hash, incorporate cooked bacon or sausage pieces into the potatoes.
Frequently Asked Questions
Can I use a different type of potato?
Yes, while russet potatoes are ideal for their starch content, you can also use Yukon Golds for a slightly different texture. Just keep in mind that the crispiness might vary slightly.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to bring back some of the crispiness.
Can I make these potatoes ahead of time?
For the best results, it’s recommended to cook and serve the potatoes immediately. However, you can shred the potatoes ahead of time and store them in water in the refrigerator, just be sure to dry them thoroughly before cooking.
Summary
These crispy shredded potatoes are a simple yet transformative side dish or breakfast option that’s sure to impress. With just a few ingredients and some patience, you can achieve restaurant-quality results at home.