- 500gms Russet Burbank potatoes, peeled
- 3 tablespoons Ricebran oil
- Salt and freshly ground black pepper
Grate the potatoes on the largest holes of a grater.
Wrap in a kitchen towel or several layers of cheesecloth, and twist to squeeze out as much liquid as possible.
Transfer the potatoes to a plate lined with two layers of paper towels. Cook in a microwave on high for 2 minutes. (Normally I wouldn’t recommend cooking in a microwave, but for healthier potatoes, it’s necessary to pre-cook them and for better hashbrowns, they turn out better micro-waved than boiled)
Let potatoes cool before heating oil in a large frypan over medium-high heat. When oil shimmers, add shredded potato.Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper-towel-lined plate.