Mini Hash Browns

Makes 8 servings

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

Plate Side: Griddle
Griddler® Cooking Position: Open and flat

Quickly stirring the shredded potatoes in
salted water and then squeezing out all liquid
prevents them from oxidizing.

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.