Atomic Hash Browns

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 servings
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2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel

1 teaspoon granulated garlic

1 teaspoon paprika

1/4 teaspoon cayenne

Salt and freshly cracked black pepper

2 tablespoons butter

2 tablespoons olive oil


  1. Heat a 12-inch nonstick skillet over medium heat. 
  2. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl. 
  3. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes. 
  4. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes. 
  5. Slide onto a cutting board and cut into wedges to serve.
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