Mini Hash Browns

• 2 cups water
• 2 teaspoons plus 1 pinch kosher salt, divided
• 1 pound Yukon gold potatoes
• Pinch freshly ground black pepper
• 3 tablespoons vegetable oil, plus more to brush plates

Nutritional information per hash brown: Calories 89 (51% from fat) • carb. 10g • pro. 1g • fat 5g sat. fat 1g • chol. 0mg • sod. 146mg • calc. 7mg fiber 1g

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 to a medium thickness, using either a medium shredding disc of a Cuisinart® Food Processor or a box grater. 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 toss with the tablespoons of the oil.

4. Turn on the Cuisinart® Griddler. Select Griddle and set to 425°F.

5. Once preheated, brush the plates with additional oil and then, using a ¼-cup scoop or measuring cup, dollop the seasoned potatoes onto the hot, oiled griddle, 4 scoops per side, and select the count-up timer. Flatten slightly with a heatproof spatula. Brush the tops with additional oil and allow to cook until bottoms are browned and crispy, about 6 to 8 minutes. Carefully flip each hash brown and cook on the opposite side until very crispy, an additional 8 minutes.

6. Remove and transfer to a wire rack to maintain crispiness while cooking next batch of potatoes.