Hash Browns

While frozen hash browns are alright in a pinch, these homemade ones are delicious and super easy to make.

Hash Browns
Adapted from Betty Crocker "Country Cooking"
2 servings

Ingredients:
3/4 lb baking potatoes
1/2 onion, finely chopped
1/4 tsp salt
pinch ground black pepper
1 tbsp vegetable oil

1. Shred potatoes. Rinse well; drain and pat dry. For more on shredding and rinsing potatoes, see my comments on making potato pancakes.

2. In a medium bowl, mix potatoes, onion, salt, and black pepper.

3. In a nonstick skillet, heat 1/2 tbsp of the oil over medium heat. Pack potato mixture firmly in skillet. Reduce heat to medium low and cook roughly 15 minutes or until bottom is brown.

4. Before turning over potatoes, drizzle remaining 1/2 tbsp oil evenly over them and cut into quarters.

5. Gently turn over and cook for about 12 minutes or until bottom is brown.

6. Enjoy!

Nutritional Info per Serving:
Calories 168; Total Fat 7g; Cholesterol 0mg; Sodium 296mg; Total Carbs 26g; Protein 3g