Breakfast
Mini Hash Browns
Makes 8 servings
Mini Hash Browns
Makes 8 servings
Make sure to stir the potatoes in salted water and then squeeze all liquid
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
carb. 10g
pro. 1g
fat 5g sat. fat 1g
chol. 0mg
sod. 146mg
calc. 7mg fiber 1g
Ingredients
- 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
Preparation
- 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.
