Crispy Hashbrowns

Ingredients:

• 4 large russet potatoes, peeled and grated
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: finely chopped onions or garlic for added flavor

(Approximate total kcal: 400)

Instructions:

Step 1: Grating the Potatoes Peel and grate the russet potatoes using a box grater. If desired, pat the grated potatoes with a clean kitchen towel to remove excess moisture.

Step 2: Seasoning In a large mixing bowl, season the grated potatoes with salt and pepper. Optionally, add finely chopped onions or garlic for additional flavor.

Step 3: Squeezing and Draining Place the seasoned grated potatoes in a clean kitchen towel or cheesecloth. Squeeze tightly to remove any remaining moisture. This step helps achieve crispiness.

Step 4: Pan-Frying Heat vegetable oil in a skillet over medium-high heat. Form the squeezed potatoes into patties and carefully place them in the hot skillet. Cook until the bottom is golden brown, then flip and cook the other side.

Step 5: Crisping Continue cooking until both sides of the hashbrowns are crispy and golden brown. Adjust the heat as needed to prevent burning.

Step 6: Draining and Serving Once done, place the crispy hashbrowns on a paper towel-lined plate to drain excess oil. Serve hot and enjoy the satisfying crunch with your favorite breakfast sides.

Crispy Hashbrowns are a timeless breakfast delight that adds a touch of golden goodness to your morning routine. Whether served alongside eggs or as a standalone treat, these hashbrowns are sure to become a beloved part of your breakfast repertoire.