Peel and shred your potatoes. Use a hand grater or rotary grater.
Place the shredded potatoes in a bowl and stir in a teaspoon of salt. Add in ice and pour in just enough water so that the potatoes are entirely covered.
Cover the bowl and refrigerate for two hours.
Place the soaked potatoes in a colander and rinse with cold water. Drain completely.
Heat a large, cast-iron skillet over medium heat and add enough vegetable oil to lightly coat the pan.
Once the oil is hot, spread the shredded potatoes evenly onto the skillet. Gently press the potatoes – not too hard.
Fry your hash browns for about 12 – 15 minutes (or until crisp on the bottom).
Once browned, flip the hash brown and fry the other side for 3-5 minutes. Do not cover the hash browns while cooking.
If you like your hash browns smothered or covered, add sliced cheese on top of finished hash brown or add diced onions into shredded potato before frying.
Enjoy!
