Shredded Hash Browns

 

There are many versions of breakfast potatoes and here is another way of cooking them.  These are shredded hashbrowns, similar to the ones often served in restaurants.  However, the biggest difference in preparing these at home, and cooking your family a "restaurant style" breakfast at home is that you can control the amount of sodium and fat that you are feeding your family.  You may be surprised at the difference in taste as well as healthiness of the final product when you prepare these at home.
The picture above is a breakfast I prepared for my husband, featuring shredded hashbrowns with bacon, cheesy eggs w/onions and multi grain toast.
So, to begin, scrub and rinse one potato per person (2 in this case - one for my husband and one for me).

 

I love to use paper products to save on cleanup.  You know, there is always a trade off: paper towels (sanitary and disposable) or real towels (using water and soap to wash).  Which is better?  You decide.  Anyway for this dish, I try to keep it simple, as I am usually preparing the rest of breakfast at the same time.

 

 

So, I place the grater on a paper plate to grate the potatoes onto.  The paper plate is a little more rigid than a paper towel and is able to hold the shredded potato easily.

 

 

Grate the potatoes on the larger of the shredded sides of your grater.  Be careful not to shred the potatoes too close to your fingers or you may end up with some extra protein in your hashbrowns (not recommended).

 

 

Once potatoes are shredded, heat a nonstick skillet and add some olive oil (start with less, you can always add more).   You can substitute canola oil or butter instead of olive oil, if you prefer.  You can also choose other oils from the variety out there as potatoes accept flavors very easily, so this is a great time to try those unusual oils that you may have purchased in the past.

 

 

When oil is hot, add shredded potatoes in a single layer in the pan.

 

 

Salt and Pepper to taste.  If desired, spice these up with some granulated garlic or onion powder or even a dash of cayenne pepper (extra spicy).

 

 

Cook potatoes on medium heat for about 10 minutes, then flip with a spatula or a flip of the wrist (you CAN do it!).  This is the point you may want to add a touch more oil, as this is what makes them brown and crispy.

 

 

Allow to cook for another 10 minutes on medium heat and test for doneness by testing a small piece of the potatoes.  They should be tender to taste, and at this time you can adjust the seasonings if you would like.

 

Voila, ready to serve with the rest of your breakfast (or dinner)!