1 ¼ pound russet potatoes ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 tablespoon olive oil 1 tablespoon butter paprika (optional)
*Tip:
If desired, to save time substitute 3 cups frozen shredded hash brown potatoes for the fresh potatoes. Thaw potatoes and pat dry with paper towels. Season with salt and pepper and continue as directed in Step 2 for Perfect Hash Browns.
**Tip:
Look for unbleached chlorine-free baking cups. These are made of parchment, but not always labeled as such.
Make Ahead:
Shred potatoes as directed and place in a bowl of water. Chill in the refrigerator overnight. Rinse and continue with Steps 1 through 3 as directed.
