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White plate with crispy golden shredded hashbrowns, 2 eggs sunny side up, 2 slices bacon, 2 strawberries with blue napkin and glass of milk

Crispy Golden Shredded Hash Browns


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5 from 2 reviews

Ingredients

Scale
  • 1 russet potato, peeled and shredded
  • 12 Tablespoons olive oil
  • salt and pepper

Instructions

  1. Peel a medium sized Russet potato with a vegetable peeler and shred using a large box cheese grater in the largest hole
  2. Squeeze the potatoes dry using paper towels (this may take several paper towels)
  3. Heat a small sauté pan over medium heat for a few minutes to get the pan nice and hot (but not smoking). Add 1-2 Tablespoons of oil to the pan and move the pan around to ensure the pan is evenly coated
  4. Add the potatoes to the pan in an even layer and cook for a few minutes until you see the edges start to brown – season with salt and pepper
  5. Flip and cook the other side until golden brown
  6. Finish with a little more salt and pepper

WHAT TO SERVE WITH THIS:
SPINACH and GRUYERE FRITTATA

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