- Wrap grated potatoes in paper towels or a dish towel and squeeze out as much moisture as you can.
- Heat olive oil in a non-stick sauté pan or a well-seasoned cast iron skillet and add leeks and garlic over medium/high heat. Season with salt and pepper.
- When leeks are browned and soft, add mushrooms and cook for 3 more minutes.
- Add potatoes into the hot pan and quickly stir in leeks and mushrooms. Then let the mixture cook without stirring until they have a very crispy bottom. Once the bottom is browned and crisp, flip and let it cook on the other side. The trick to getting nice and crispy hash browns is to not disturb them too much. If it seems a little dry, it’s ok to add a little more oil around the edge of the hash browns to keep the edges crispy.