Instructions

1. Peel several low-starch potatoes, such as Yukon Gold or white potatoes, using a vegetable peeler. Expect to get about two hash brown patties from each potato.

2. Grate the potatoes into a large bowl using a box grater. Place the grated potatoes into a colander and run under cool running water to reduce the starch level further. Drain the potatoes on paper towels and squeeze to remove excess moisture.

3. Preheat the oven to 425 degrees Fahrenheit. Return the grated potatoes to the bowl. Add seasoning to the bowl, such as salt, ground black pepper, onion powder and garlic powder. You can also grate an onion and add it to the potatoes as well. Add a tablespoon of vegetable oil for every 1/2 pound of grated potatoes to the bowl. Mix everything well using your hands.

4. Line a baking sheet with a silicone mat or aluminum foil. Arrange the hash browns into mounds about 2 inches apart and away from the edges of the baking sheet.

5. Roast the hash browns for 15 minutes. Reduce the heat to 375 F and turn the hash browns with a spatula, pressing down on the hash brown mounds to flatten them.

6. Roast the hash browns for approximately 45 minutes or until the hash browns have browned and begun to crisp.

7. Remove the hash browns from the baking sheet and serve warm.