CRISPY HASH BROWNS
There’s nothing like homemade hash browns and they’re gluten, dairy free. vegan and delicious!
- 4 small or two large potatoes
- Rice bran or olive oil
Peel the potatoes.
Grate the potatoes and squeeze the moisture out of them. You can roll them in paper towelling as well to take out extra moisture.
Put the grated potato to bowl and add salt.
Preheat a 20cm frypan to medium-high.
Add a tablespoon of oil in the hot pan and swirl around.
Cover the whole frypan with the grated potato, just a thin layer and pat it down so it’s even.
Reduce heat to medium-low and cook for 10 to 15 minutes.
When bottom is crisp, turn potatoes over. Cut into wedges for easier turning. Add 1/2 teaspoon of oil and swirl it around to reach all sides.
Cook another 10 - 15 minutes until golden and crisp.
The last step is to eat and enjoy!