The easiest way to remove the excess moisture starts with wringing out your shredded potatoes. Place them in a piece of cheesecloth (or a tea towel) and twist it like there’s no tomorrow. This will remove most of the moisture but not all of it. Here’s where the secret technique comes in: Place them on a paper towel-lined plate and cook them in the microwave on high for two minutes. That’s it!
If you don’t have a microwave, you can boil your potatoes for two minutes—just make sure you wring them out super well afterward. After that, it will be easy-peasy to crisp them up to perfection when you add them to a hot, oiled cast iron pan. They should only take about two minutes a side since you’ve already cooked them in the microwave.
When you’re done, your potatoes will taste like a restaurant-quality side dish. Whip up brunch in no time at all by putting an egg on those potatoes, or top them with cheese and finish them in the oven for a cheesy casserole.
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