- 2 small Yukon Gold potatoes (about 3 inches long), peeled
- Better Ketchup (optional)
- 1/2 medium, ripe avocado, sliced (optional)
- Ground black pepper
- Slice each peeled potato by using the coarse blade of a spiral vegetable cutter (see Note) or grate the potatoes using the larger holes on a traditional cheese grater. Pat dry the cut potatoes between two paper towels to remove most of the moisture (this will help prevent sticking and will promote browning).
- Preheat a large nonstick frying pan to medium heat (no oil or water is needed). Place the sliced or grated potatoes into the hot frying pan, spreading the sliced potatoes evenly into a 1-inch layer or the grated potatoes into a 1/2-inch layer.
- Cook for 5 to 7 minutes with the lid partially off (this promotes thorough cooking and a crisp surface), occasionally lifting a corner of the hash browns with a spatula to make sure they're not getting too brown (if so, reduce the heat). When the hash browns are a medium brown, flip them and cook for 5 to 7 minutes more, still with the lid partially off. As with the first side, check the underside occasionally so it does not overbrown.
- Serve immediately, seasoned with a little pepper. A side of ketchup and sliced avocado also adds a bit of richness and flavor.
Spiral vegetable slicers can cut any firm fruit or vegetable (apples, carrots, beets, zucchini) into a variety of ribbon-like widths, but they really shine with potatoes on their way to becoming hash browns. The sliced potatoes cook up lighter since air can more easily move between the strands, thereby avoiding the gluey texture of traditional hash browns. The slicer I use is in my online store, the Benrier Cook Helper Slicer, but many other brands are also available.
- Serving Size: 1/2 recipe, 1 potato
- Calories: 204
- Sugar: 2.6g
- Sodium: 36mg
- Fat: 5.5g
- Saturated Fat: 0.8g
- Carbohydrates: 36.4g
- Fiber: 7.4g
- Protein: 4.2g
- Cholesterol: 0