Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Spiralizer Hash Browns
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 435 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 435 mg
Ingredients
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.
