- 2 1/2 cups Russet Potatoes, skin on
- 3 teaspoons Momofuku Savory Seasoned Salt
- 3 tablespoons neutral oil, such as soybean oil
- 1 tablespoon potato starch (optional)
Grate the potatoes on the large grate of a box grater. Rinse the grated potatoes with cold water, briefly. Drain excess liquid in a colander. Let sit in the colander for a few minutes and press out as much moisture as possible.
Transfer potatoes into a large mixing bowl, and add in the rest of the ingredients, and give it a good mix.
Preheat a cast iron skillet on medium heat, and apply a thin layer of oil in the pan. Scoop about ⅓ to ½ cup of potato mix and flatten the mix out into ½ inch thick. Allow the hashbrown to cook on medium heat for 2 to 2½ minutes each side. It should be a medium golden brown.
Serve with sour cream and sprinkle with Momofuku Savory Seasoned Salt.
Momofuku Seasoned Salt is a starter pack of flavor to take your cooking to the next level, packed with the same umami-rich ingredients we use in our Momofuku restaurant kitchens.