Hash Browns for One
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Crisp, golden hash browns from one shredded russet potato cooked in butter.
Ingredients
- 1 russet potato (8 oz) peeled
- 1 Tbsp salted butter
- ¼ tsp kosher salt
- ⅛ tsp coarse black pepper
- ⅛ tsp garlic powder
Equipment
- skillet
Directions
- Shred the potato on the large holes of a box grater.
- Swish the shreds in a bowl of cold water until the water turns cloudy. Drain, rinse, and squeeze them as dry as you can in a clean kitchen towel.
- Melt the butter in a 10-inch skillet over medium-high heat. Spread the potato in an even layer and cook for about 5 minutes without stirring, until browned on the bottom.
- Turn the potatoes, sprinkle with the salt, pepper, and garlic powder, and break up any big clumps. Cook about 5 minutes more, stirring as needed, until brown and crisp.
Nutrition
Serving: 243g | Calories: 283kcal | Carbohydrates: 42g | Protein: 5.1g | Fat: 12g | Saturated Fat: 7.4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 692mg | Potassium: 958mg | Fiber: 3.1g | Sugar: 1.4g | Vitamin A: 358IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); potato counted as raw russet potato (the recipe says 250 g). Brands and portions vary, so use it only as an approximation.