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Crispy Breakfast Hashbrown

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Category: Breakfast

 Ingredients List

  • 1 medium Potato


Peel and grate the potato. Put into a bowl of salt water. Stir to remove as much starch as possible. I tend to use my hand for this. This step is what allows the hashbrown to be crispy. Drain and with paper towel, dry out as much moisture as possible.

In a frying pan over medium heat, pour 1 tablespoon olive oil. Add the grated potato in the pan and flatten with spatula. Cook without disturbing the potato until the you see browning on the edges. It will clump and solidify so that you can flip it to brown the other side.

Serve with eggs, orange juice, or anything else you prefer for breakfast.

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