- 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 Savory Seasoned Salt is supercharged salt and pepper. It mixes kosher salt with garlic, tamari, kelp, and mushroom powder.
Savory Seasoned Salt is available for purchase in a Seasoned Salt three-pack at Peach Mart. For online orders, please join our waitlist.
