Oil-Free Hash Brown Rounds

Precook the potatoes. This part is key to perfect oil free hash browns (I like to do it the night before)

Wash your potatoes well and leave the skins on. Place them whole in the bottom of a pot or Instant Pot with about 1 inch of water.

<b>Instant Pot directions:</b> Cook for 5 minutes, then quick release.

<b>Stovetop directions:</b> Steam for about 15 minutes. You do NOT want them super soft. Just fork tender.

Transfer the potatoes to the fridge and let them cool completely. I usually do a whole bag at once so they’re ready to go all week.

Once cold, shred them but only the amount you want to use. I do 2-3 per person and use a cheese grater, but anything that shreds works. Shred and season simply. I usually just use salt.

At this point, you can form them into rounds or leave as they are. They are easier to flip with they are formed.

Heat a truly good nonstick pan over medium heat. This is key. If your pan isn’t great, you can use a light spray oil.

Add the shredded potatoes, spread them out, cover with a lid, and let them cook slowly. Do not rush this. Let them sit and crisp for 7-10 minutes.

Flip when golden and cook the other side until crispy and perfect.

Other options if you want hands off cooking. <b>Oven:</b> Line a baking sheet with parchment paper, spread the hash browns out evenly, bake at 400°F (200°C) for about 10-20 minutes, flipping once halfway. We just want them to crisp up.

<b>Air Fryer:</b> Line the basket with parchment paper, cook at 380°F (190°C) for about 15 to 20 minutes, shaking once or twice.

Top with ketchup and enjoy!