Categories: Breakfast

Ingredients

• 2 lbs. russet potatoes
• 6 tbsp. vegetable oil
• Salt and pepper
• 1/4 cup heavy cream

Directions

1. Peel potatoes; grate them on the large holes of a box grater into a colander. Squeeze out the moisture with your hands, then blot dry.

2. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes in a few piles and flatten with a spatula; season with salt and pepper. Cook, undisturbed, until the potatoes start browning on the bottom, about 5 minutes.

3. Flip, then drizzle the hash browns with heavy cream; cook until absorbed, about 2 minutes. Continue cooking, flipping occasionally, until golden brown and crisp all over, about 15 more minutes. Season with salt and pepper.

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