*Makes ~8 hashbrowns

Ingredients

2 medium potatoes, about 1 pound

¼ - ½ an onion, diced (1/2 cup)

4 tablespoons cooking oil

Salt

Pepper

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon cayenne

Instructions

Wash and scrub potatoes thoroughly, removing any eyes or spots. Leave the skin on otherwise though, for extra flavour and nutrients!
Once potatoes are prepped, shred them using a box shredder.
Transfer all potato shreds to a thin tea towel, and pull up the edges so they are contained within the cloth. Squeeze the tea towel, expressing as much liquid as possible from the potato shreds.
Place the drained potato shreds into a medium-sized bowl and set aside.
Next, dice the onion, then add to the bowl with the potato shreds.
Finally, add the spices, salt, and pepper to the bowl then mix to combine.
Add 2 tablespoons of cooking oil to a large frying pan, and heat over medium. Add one piece of diced onion to the pan to test the temperature of the oil. Once the onion starts to sizzle you know the pan is ready!
Use a large spring-loaded scoop to portion out the hashbrowns. Add one scoop at a time to the pan with preheated oil. You should be able to fit about 4 hasbrowns at a time. Use a spatula to flatten the scoop of hashbrowns. Cook for about 5 minutes, until the bottom is golden brown and hashbrown holds its’ shape.
Carefully flip, press down, and cook for another 5 minutes, again until golden brown.
Transfer the cooked hashbrowns to a plate lined with papertowel and place in the oven to keep warm. I like to preheat the oven to approximately 180°F before doing this!
Add the remaining 2 tablespoons of oil to the frying pan and repeat the process of making the final four hashbrowns.
Serve with a protein and vegetable for a delicious meal! Pictured here is crumbled tofu and roasted bell peppers but they would also pair well with a fried sunny side up egg, sausages, or grilled chicken. A side salad would make a great accompaniment as well!

Recipe developed and photographed by Alex Chesney, RD
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