Recipe: Hash Browns

Hash browns need to be 2 things; soft and steamy on the inside, crisps on the outside.
Squeezing excess water from the raw, spiralized potatoes is vital for the former, and even cooking in a single layer that is not too thick is essential for the latter. A fried or scrambled egg, is the perfect accompaniment.
 

Ingredients:

•  2 medium or 1 large potato, peeled
• 1 medium onion, thinly sliced
• half sliced/diced  red or green pepper
• 2 tbsps low fat butter
• salt and black pepper, to taste

 

Directions:

1. using a spiralizer, spiral cut  potatoes (shred the potatoes on the wider holes of a grater ) into a plate or bowl. Put them in a sieve cloth (cheesecloth) and let sit for 5 minutes, then gather up the corners and wring out liquid as much as you can. 
   
2. In in large non-stick frying pan heat the butter. Add spiralized potatoes in an even layer, onions and peppers in the pan. Season with salt and black pepper. Use a spatula to press the potato flat. 
   
3. Lower the heat to medium. Cover the pan and cook for aout 10mins or until the bottom layer is golden brown and crispy.  
   
4. Flip over the potatoes and cook another 10mins until other side is golden brown.
5. Remove the lid and cook for another few minutes, about 5mins
6. Slide onto a paper-towel-lined plate to drain briefly, then serve at once, on a platter, or cut into wedges on individual plates.