Manual

5
RECIPES
Mini Hash Browns
Quickly stirring the shredded potatoes in salted water and then squeezing
out all liquid prevents them from oxidizing (browning).
Makes 8 servings
2 cups water
2 teaspoons plus 1 pinch sea salt, divided
1 pound Yukon gold potatoes
2 tablespoons vegetable oil, plus more for pan
¼ teaspoon onion powder
Pinch freshly ground black pepper
Chopped parsley, for serving
1. Put the water and 2 teaspoons of salt into a medium mixing bowl. Whisk
until salt is fully dissolved; reserve.
2. Shred the potatoes using the coarse shredding drum. Immediately transfer
to the salted water and stir a few times. Drain and then put into a tea towel
or dish towel and squeeze out all water.
3. Put the squeezed potatoes into a mixing bowl and immediately toss with the
2 tablespoons of the oil, onion powder, pinch of salt and pepper.
4. Preheat a large skillet over medium-high heat and add enough oil to cover
the bottom of the pan.
5. Once hot, using a ¼-cup scoop or measuring cup, dollop the seasoned
potatoes into the hot pan, being sure not to overcrowd the pan (a 12-inch
skillet can accommodate 4 hash browns at a time). Carefully flatten slightly
with a heatproof spatula. Cook until bottoms are browned and crispy, about
3 to 5 minutes. Carefully flip each hash brown and cook on the opposite side
until very crispy, 3 to 4 minutes.
6. Remove and transfer to a wire rack to maintain crispiness while cooking
next batch of potatoes.
7. Sprinkle with the chopped parsley and serve immediately.
Nutritional information per hashbrown:
Calories 74 (41% from fat) • carb. 10g • pro. 1g • fat 3g • sat. fat 0g
chol. 0mg • sod. 146mg • calc. 7mg • fiber 1g