Spiralizer Hash Browns

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).
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


Special equipment:
a spiralizer
  1. 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.
  2. 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.