Serves: 2
Total Calories: 175
1. Peel the potatoes.
2. Fill a large pot with enough water to cover the potatoes and bring to a rapid boil over high heat. Let the potatoes boil for 1 minute, then turn off the heat and let them sit in the pot for 45 minutes.
3. Shred the potatoes.
4. Heat the oil in a frying pan until it is very hot, but not smoking. Spread the potatoes over the bottom of the pan, and gently flatten with a spatula. Cook 4 minutes, then lift up a corner with a spatula and peek at the bottom. If it’s golden brown, flip the potatoes over as you would a pancake.
5. Continue cooking the potatoes another few minutes until the other side is golden brown. Cut into wedges, season with salt and pepper, and serve.
This Hasbrowns recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.
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