Serves: 2
Total Calories: 175


1 or 2 small russet russet potato shredded
2 tablespoons canola oil


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.

Nutritional Facts:

Serves: 2
Total Calories: 175
Calories from Fat: 120

This Hasbrowns recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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