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Ingredients
- 1 1/4 pounds russet potatoes
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 - 2 tablespoons olive oil
- 1 tablespoon butter
- paprika (optional)
Details
Servings 6
Preparation
Step 1
1. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle with salt and pepper; toss to combine
2. In a 10-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
3. Invert a plate over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the plate, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.
Make Ahead: •Shred potatoes as directed and place in a bowl of water. Chill in the refrigerator overnight. Rinse and continue with Steps 1 through 3 as directed.
Nutrition Facts (Perfect Hash Browns) Servings Per Recipe 6,
cal. (kcal) 110,
Fat, total (g) 4,
chol. (mg) 5,
sat. fat (g) 2,
carb. (g) 17,
fiber (g) 1,
pro. (g) 2,
sodium (mg) 120,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet
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