Shredded Hash Browns

Name: Shredded Hash Browns
Ingredients: 1 yellow onion, chopped; 1 tbsp unsalted butter; 1 green or red bell pepper, seeded and chopped; 1 green or red bell pepper, seeded and chopped; Salt and freshly ground pepper; Salt and freshly ground pepper; 4 tbsp (60 ml) canola oil; 3 large russet potatoes, about

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

Here are the four steps to perfect hash browns: soak the grated potatoes in water to release their starch, squeeze the soaked strands dry to prevent sogginess, pan fry the potatoes undisturbed on the first side to develop a nice crust, then carefully flip the potatoes while keeping the “cake” whole to brown the second side.

Ingredients

1 tbsp unsalted butter
1 yellow onion, chopped
1 green

Breakfast
Gluten-free
Vegetarian

Method

In a heavy frying pan, preferably cast iron, melt the butter over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Transfer to a bowl.

Shred the potatoes. Line a colander with cheesecloth and set the colander in the sink or over a bowl. Transfer the potatoes to the colander and twist the cheesecloth