Preparation

1. Plate Side: Griddle
   Griddler® Cooking Position: Open and flat
2. Quickly stirring the shredded potatoes in
   salted water and then squeezing out all liquid
   prevents them from oxidizing.
3. 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 remaining pinch of
   salt, pepper and 3 tablespoons of the oil.
   4. Turn on the Cuisinart® Smoke-less Contact
   Griddler®. Select Grill/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 countup 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.