Jalapeno pepper adds a zip to these traditional delicate shreds of fried hash browns.
3-4
small russet or white potatoes (about 3/4 lb.)
1/4 cup
finely chopped onion
1
small jalapeno pepper, banana pepper, or Anaheim pepper, seeded and chopped (optional)
1/4 tsp
salt
1/8 tsp
coarsely ground black pepper
2 Tbs
butter, cooking oil, or margarine
1
Peel potatoes and coarsely shred using the coarsest side of the grater -- you should have about 2 cups. Rinse shredded potatoes in a colander; drain well and pat dry. In a medium bowl combine shredded potatoes, onion, jalapeno pepper (if using), salt, and black pepper.
2
In a large nonstick skillet heat butter over medium heat for ` to 2 minutes or until hot. Carefully add potatoes, pressing into an even pancake-like round (about 7 to 8 inches in diameter). Using a spatula, press mixture firmly. Cover and cook over medium heat for 8 minutes or until golden brown. Check occasionally and reduce heat, if necessary, to prevent overbrowning. Turn using two spatulas or a spatula and fork. (If you're not sure you can turn in a single flip, cut into quarters and turn by sections.) Cook, uncovered, 5 to 7 minutes more or until golden brown and crisp. Remove from skillet; cut into wedges. Makes 2 or 3 servings.
Servings: 2
Preparation time: 10 minutes
Cooking time: 13 minutes
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
