My Saturday brunch was ready to eat in under 15 minutes. You only need three staple pantry ingredients: potatoes, oil, and salt. However, since I enjoy a bit of spice, I added a pinch of chili powder, black pepper, oregano, and my favorite herb, rosemary. It’s incredibly easy to make, so you can never go wrong, and even kids will love it!

Prep time:

5 minutes

Cooking time:

10 minutes

Yields:

2  servings

Ingredients:

• 1 big potato
• Oil, olive or avocado, just enough to coat your non-stick skillet
• Himalayan salt
• The following ingredients are optional, but they do add a nice flavor to the hash browns;
• Chilli powder, fresh ground black pepper, oregano, and rosemary.

Directions:

1. Peel and grate the potato, using the large holes of the grater.
2. Soak the grated potato in water for few minutes to remove the starch.
3. Next, drain the water, and place the grated potato in a muslin cloth or clean thin dish towel, and completely wring out all the water.
4. Add the oil to the non-stick skillet and heat over medium-high heat. When the oil is ready, place the potato evenly in the skillet, sprinkle salt and your preferred herbs if any, and press the potato down flat, using a spatula. After about 2 minutes flip to other side and continue cooking for about two minutes, pressing with your spatula.
5. Repeat the above 2 minutes pattern one or two more times, until your hash browns are golden and crispy.
6. To flip easily you may part the potato into portions in your skillet as shown in the photo.
7. When done, enjoy warm!

Notes:

• Soaking in water and then squeezing all the water out is the trick to have your hash browns come out crispy and brown.
• Unlike the restaurant-made ones that are dripping with fat, you can control the fate at home, and if you are a vegan, replace butter with oil.
• If you use non-stick pan you will need very less oil.

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.