Copycat IHOP Hash Browns
Serving Size / Yield
- 1 russet potato
- 1/4 tsp salt
- 1/8 tsp pepper
Peal the potato and start to shred it.
Put the shredded potato in a drainer and run cold water on top.
This is to rinse the starch off the potato.
Do this until water starts to run clear.
Ring water from potatoes using a cheese cloth or your hands, by squeezing the water out of the potatoes over the sink.
Put in a bowl and season with salt and pepper.
Heat a pan on medium and add in butter and oil.
Add in the hash browns and flatten with a spatula.
Once the bottom is crispy, divide potatoes into sections and flip over individually.
Cook until brown.