Flat Hashbrowns

Ingredients

• 2 Medium Sized Russet Potatoes
• 2 Tablespoons (more if you want) of Olive Oil
• 1 Tablespoon of Butter
• Salt and Pepper
• Tools:
• Metal Grater
• Non-stick or Cast Iron Pan (don’t use a stainless steel)
• Spatula

Instructions

1. Grate your potatoes and prep the butter and oil.

2. Heat the pan to medium-high heat and put the oil in first (only put half of the oil in), followed by the butter.

3. Put the potatoes in the pan and spread them out evenly and press them down until they look flat.

4. Periodically look on the other side of the browns and if they look golden brown you should flip but before you do so, you should sprinkle the other oil on the non-cooked side plus the salt and pepper.

5. Once the other side looks brown and the current side looks brown you should wait a minute or two and then take them off.

Notes:

- If they look a little black or burnt in spots that’s fine.

- If you don’t have Russet potatoes that’s fine just make sure to get as much of the water out of the potato your using as possible.

- Lastly you should always be pressing down on the hashbrowns for the entire cooking process

- Cheddar cheese is specifically tasty on these hashbrowns, if you are going to have it make sure to put it on at the last second before you are done cooking (you can use the same grader you used for the potatoes).

- Make sure when you are grating not to make pieces too small.