Very Easy Hash Brown

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READY IN:
15mins
SERVES:
1
YIELD:
1 big hash brown
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
  2. Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
  3. Try to squeeze all the juice from the potatoes with a towel.
  4. Flavor with salt and pepper according to taste.
  5. Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
  6. On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
  7. Turn it over when golden brown and it's done when both sides are golden and crispy.

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