Homemade Shredded Hashbrowns

Ingredients:

• 3 medium russet potatoes (peeled)
• 2 eggs
• 1 teaspoon garlic powder
• salt and pepper to taste
• 2 tablespoons vegetable oil
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Instructions:

1. Preheat oven to 350°F.
2. Shred potatoes using the large side of a box grater.
3. Rinse potatoes in a strainer. Place in a large bowl of cold water and let sit for 5 minutes. Drain very well and squeeze potatoes dry.
4. Combine eggs, potatoes, and seasonings together in a medium bowl.
5. Heat vegetable oil over medium-high heat in a large skillet. Scoop ¼ cup mounds of potato mixture into the pan and flatten slightly with the back of a spoon.
6. Cook each side until golden brown, about 4-5 minutes per side. Place browned hashbrowns on a baking sheet and cook an additional 10-15 minutes or until tender.