Ingredients
Scale
- 1 russet potato, peeled and shredded
- 1–2 Tablespoons olive oil
- salt and pepper
Instructions
- Peel a medium sized Russet potato with a vegetable peeler and shred using a large box cheese grater in the largest hole
- Squeeze the potatoes dry using paper towels (this may take several paper towels)
- 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
- 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
- Flip and cook the other side until golden brown
- Finish with a little more salt and pepper
WHAT TO SERVE WITH THIS:
SPINACH and GRUYERE FRITTATA