Directions

• Using either a food processor or hand grater shred your potato using the largest holes.
• Place your shredded potato into a medium size bowl and rinse with water until water runs clear.
• Squeeze out as much of the excess moisture as you can.
• Oil a large on stick skillet with your olive oil over medium-high heat.
• Spread your hash browns out across the skillet and let cook until brown and crispy on the bottom.
• Carefully flip your hash browns and cook until crispy and serve.
• Garnish with your choice of toppings. I used a little sour cream, green onions, and a chili pepper sauce from Trader Joe’s.