Homemade Shredded Hashbrowns

Steps

1. Preheat oven to 350°F.

2. Shred potatoes using the large side of a box grater.

3. Rinse potatoes in a strainer. Place in a large bowl of cold water and let sit for 5 minutes. Drain very well and squeeze potatoes dry.

4. Combine eggs, potatoes, and seasonings together in a medium bowl.

5. Heat vegetable oil over medium-high heat in a large skillet. Scoop ¼ cup mounds of potato mixture into the pan and flatten slightly with the back of a spoon.

6. Cook each side until golden brown, about 4-5 minutes per side. Place browned hashbrowns on a baking sheet and cook an additional 10-15 minutes or until tender.