Homemade Hash Browns for Two...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens
2 cups peeled and coarsely shredded russet potatoes (about 3 potatoes)
1/4 cup finely chopped onion
1 small jalapeno pepper, banana pepper, or Anaheim pepper, seeded and chopped (optional)
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons butter, cooking oil, or margarine
1) Rinse shredded potatoes in a colander until water runs clear. Drain well and pat dry. In a medium bowl combine shredded potatoes, onion, jalapeno pepper (if using), salt, and black pepper.
2) In an 8-inch nonstick skillet, heat butter over medium heat for 1 to 2 minutes or until hot. Carefully add potatoes, pressing into an even pancake-like round (about 7 to 8 inches in diameter). Using a spatula, press mixture firmly. Cover and cook over medium heat for 8 minutes or until golden brown. Check occasionally and reduce heat, if necessary, to prevent overbrowning. Turn using two spatulas or a spatula and fork. (If you're not sure you can turn in a single flip, cut into quarters and turn by sections.) Cook, uncovered, 5 to 7 minutes more or until golden brown and crisp. Remove from skillet and cut into wedges. Makes 2 or 3 servings.
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