Spiralizer Hash Browns

Name: Spiralizer Hash Browns
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 russet potatoes, scrubbed, with skins on and ends trimmed; 1/2 large onion, sliced (about 1 cup); Kosher salt and freshly ground black pepper; 1/4 cup vegetable oil, plus more if needed

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

When you use a spiralizer instead of a grater to make hash brown potatoes, you get even more of those lovely crisped brown bits (the whole reason we love hash browns in the first place).

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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2 russet potatoes, scrubbed, with skins on and ends trimmed

1/2 large onion, sliced (about 1 cup)

Kosher salt and freshly ground black pepper

1/4 cup vegetable oil, plus more if needed

Directions

Special equipment:

a spiralizer

Using a spiralizer, shave the potatoes into ribbons. Add them to a large bowl, along with the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well to combine.
Heat the oil in a large nonstick skillet over medium heat. Scoop the potato mixture into 4 piles (about 1/3 cup each). Flatten with a spatula and cook, rotating and pressing the hash browns down a few times, until the bottoms are golden brown, about 5 minutes. Carefully flip and cook until the bottoms are golden brown, about 5 minutes more. Slide onto a serving platter or place on a baking sheet lined with a cooling rack and keep warm in the oven at 200 degree F. Repeat with the remaining potato mixture, adding more oil if necessary.