Golden Hash Browns
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 129
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 298
- Total: 30 min
- Active: 20 min
Ingredients
3 medium Yukon gold potatoes, scrubbed (about 1 pound)
2 scallions, chopped
Pinch cayenne pepper
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Directions
- Grate the potatoes on the large holes of a box grater into a large bowl and toss with the scallions, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the potato mixture and press into an even layer with a spatula. Cook, shaking the pan occasionally to prevent sticking, until the potatoes are crisp and brown on the bottom, about 10 minutes.
- Remove the skillet from the heat and put a flat plate over it. Carefully flip the skillet so the potatoes fall onto the plate in one piece. Return the skillet to medium heat and add the remaining 1 tablespoon oil, slide the potatoes back into the skillet, browned side-up. Continue cooking until browned and crisp, about 10 minutes more. Slide the hash browns out of the skillet onto a cutting board and cut into wedges.