Use a plate to flip this skillet-size hash brown. Then cut the crispy potatoes into wedges.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 |
Ingredients
- 3 medium Yukon gold potatoes, scrubbed (about 1 pound)
- 2 scallions, chopped
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- Grate the potatoes on the large holes of a box grater into a large bowl and toss with the scallions, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the potato mixture and press into an even layer with a spatula. Cook, shaking the pan occasionally to prevent sticking, until the potatoes are crisp and brown on the bottom, about 10 minutes.
- Remove the skillet from the heat and put a flat plate over it. Carefully flip the skillet so the potatoes fall onto the plate in one piece. Return the skillet to medium heat and add the remaining 1 tablespoon oil, slide the potatoes back into the skillet, browned side-up. Continue cooking until browned and crisp, about 10 minutes more. Slide the hash browns out of the skillet onto a cutting board and cut into wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 129 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 298 mg |