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Golden, crispy shredded potatoes cooked just right, perfect for breakfast, brunch, or as a delicious side.

Ingredients

Scale
  • 3 medium Russet potatoes
  • 2 tablespoons oil or butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: garlic powder, onion powder, paprika, shredded cheese, or fresh herbs

Instructions

  1. Start by washing and peeling your potatoes to get rid of any dirt and bitterness.
  2. Grate the potatoes using a grater or food processor into thin strips, then squeeze out excess water to keep them crisp.
  3. Season the potatoes with salt, pepper, and your choice of spices. Mix gently to combine everything.
  4. Heat oil or butter in a skillet over medium heat until shimmering, then spread the potatoes in a thin, even layer.
  5. Cook without stirring for several minutes so the bottom gets golden and crispy. When easy to lift, flip carefully and cook the other side until golden too.
  6. Transfer to a paper towel-lined plate to drain excess oil and serve warm.

Notes

Use a non-stick pan or well-seasoned skillet for easier flipping and less sticking., Let potatoes cook undisturbed for a good crust before flipping., Try mixing in finely chopped onions for an added flavor boost., Stick to medium heat to get crispy edges without burning.

Nutrition

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