Instructions
- Peel the potatoes and shred them using a box grater or food processor. Immediately place the shredded potatoes in a large bowl filled with cold water.
- Gently agitate the potatoes in the water to release starch. Drain the water and repeat this process 4-5 times, or until the water runs completely clear. This is crucial!
- Place the rinsed potatoes in a clean kitchen towel or several layers of paper towels. Wring the potatoes *extremely* well, squeezing out as much moisture as humanly possible. You should be able to pick up a handful and have very little water come out. This step is non-negotiable.
- Heat 2 tablespoons of avocado oil in a large, non-stick skillet over medium-high heat. Ensure the pan is thoroughly coated and hot before adding the potatoes. A preheated pan is key to preventing sticking.
- Spread the wrung-out potatoes evenly in the hot skillet, pressing down firmly to form a cohesive layer. Do not overcrowd the pan; work in batches if necessary.
- Cook for 6-8 minutes, undisturbed, until the bottom is golden brown and crispy. Resist the urge to peek or move the hash browns during this time.
- Carefully flip the hash browns using a thin spatula. Add the remaining 1 tablespoon of oil to the pan if needed. Cook for another 6-8 minutes, until the second side is golden brown and crispy.
- Season with salt, pepper, garlic powder, and onion powder (if using) immediately after flipping. Serve hot.