POTATO NOODLE HASH BROWNS

These potato noodles are fried on a panini press or waffle iron until deliciously crispy and golden brown. top them with with a sunny facet up egg and you’ve got a complete breakfast.

I wasn’t kidding after I said earlier this week that i was spiralizing whatever I should get my arms on. After making my Cinnamon Sugar Apple Chips (YUM!), I ran out to the shop and bought a basket complete of greens.

POTATO NOODLE HASH BROWNS

I definitely love how the potato noodles create these adorable little nests. via using a panini press or waffle iron, these hash browns are almost absolutely fingers-off. for the reason that hash browns acquire heat from both aspects simultaneously, they come to be crispy on the out of doors and clean on the interior.

In view that a few waffle irons or panini presses are warmer than others, keep a close eye on the hash browns the primary time you make them. I commonly start checking for doneness after about five minutes, but other waffle irons can also take longer. just get rid of the hash browns whilst both aspects are flawlessly golden brown!

POTATO NOODLE HASH BROWNS

INGREDIENTS:

  • 1 large russet potato
  • salt and pepper, to taste
  • cooking spray
  • 2 to 3 tbsp canola oil (for Skillet Version)

INSTRUCTIONS:

  1. Create the potato noodles by means of spiralizing a huge russet potato the use of a small noodle blade. instead, you can use a grater or a julienne peeler.
  2. Place the potato noodles right into a cheesecloth or kitchen towel. Squeeze out as a whole lot liquid as viable.
  3. Spray a panini press or waffle iron with cooking spray. upload ⅕th of the potatoes and press the lid down. prepare dinner until both aspects are golden brown, approximately five mins. as soon as brown, transfer to a serving plate and season with salt and pepper, to flavor. Repeat with closing potatoes and serve straight away.

Skillet model:

  1. Create the potato noodles by way of spiralizing a large russet potato the usage of a small noodle blade.
  2. Location the potato noodles into a cheesecloth or kitchen towel. Squeeze out as much liquid as viable.
  3. Add the potato noodles to a microwave-secure dish. cook dinner on high for two minutes.
  4. Heat two to a few tablespoons of oil in a big skillet. once the oil is hot, upload about ⅕th of the potatoes and press down with a spatula. prepare dinner until golden brown, then turn. hold cooking until the other facet is golden brown, approximately 2 minutes in keeping with side. once brown, transfer to a serving plate. Season with salt and pepper, to taste. Repeat with closing potatoes and serve straight away.

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