Crispy and golden, these hash-browns are a family-friendly classic for breakfast or dinner.
3 large russet potatoes, peeled
2 tbsp. canola oil
1/2 tsp. kosher salt
Shred the potatoes into a large colander. Rinse the potatoes and shake out excess water. Pat potatoes dry with a paper towel.
Heat the oil in a large skillet over medium heat. Add the potatoes to the skillet and turn the heat to medium-low. Sprinkle the salt over the potatoes and flatten potatoes out to cover the entire skillet.
Cook the potatoes until golden, about 8 minutes. Flip the potatoes over and cook until golden, about 8 minutes.