Your food processor’s shredding disc makes perfectly uniform potato strands for the crispiest hash browns ever. No more uneven grating or knuckle scrapes – just golden, crunchy perfection every time!

🛒 Ingredients

For the hash browns:

• 2 large russet potatoes (or Yukon Gold)

• 1 small onion (optional for flavor)

• 2 tbsp oil or butter

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp paprika (optional)

For serving:

• Fried eggs

• Fresh chives

• Hot sauce

⚙️ Tools Used

• Shredding disc – For perfect potato strands

• Clean kitchen towel – For squeezing moisture

• Cast iron skillet – For even crisping

📝 Step-by-Step Instructions

1️⃣ Prep Potatoes

1. Peel potatoes → cut to fit feed tube

2. Using shredding disc, process potatoes and onion

3. Transfer to towel → squeeze out all moisture (key step!)

2️⃣ Cook to Crispy Perfection

1. Heat oil in skillet over medium-high heat

2. Spread potato mixture evenly → press down with spatula

3. Cook 5-7 minutes until golden brown

4. Flip → cook other side 5 minutes

5. Season with salt, pepper, paprika

3️⃣ Serve Immediately

• Top with fried eggs and chives

• Add hot sauce if desired

💡 Pro Tips

💧 Dry well: Squeeze shredded potatoes 2-3 times for maximum crispness
🔥 Don’t crowd: Cook in two batches if needed
🧅 Flavor boost: Add grated garlic or cheese to potato mixture
🍳 Make ahead: Shred potatoes night before → store in water → drain and dry next day

🌟 Why Food Processor Wins

✅ Uniform shreds – Even cooking every time
✅ No mess – Contained grating process
✅ Time saver – Ready in 2 minutes vs. 10 by hand