Essential Hash Brown

Instructions

• 1

  Assemble the processor with the grey spindle and yellow reversible shredder, with the coarse side up in the bowl and shred the potatoes.

• 2

  Rinse the potatoes in cold water. Transfer to a dish towel and wring until the potatoes are dry. Evenly spread the potatoes on a plate that has been lined with double layer paper towels.

• 3

  Place the potatoes in a microwave oven and cook on High for 2 minutes, or until softened slightly.

• 4

  Transfer the potatoes to a bowl, add the salt and stir to combine.

• 5

  Heat the oil in a large skillet or frying pan over high heat. Spread the potatoes in an even layer in the skillet and cook, adjusting the temperature so it doesn’t burn for about 5 minutes, or until golden brown. Carefully turn and cook the other side for 5 minutes, or until golden brown and crisp. Drain on paper towel.

• 6

  Crisp, golden and ready for a brunch date, this hash brown is bigger than just breakfast though. Try it Korean-style with kimchi and fried eggs, Tex Mex-style with chili and sour cream or Caprese-style layered with tomatoes and fresh basil.