SHEET-PAN HASH BROWNS

• portioner: Serves 4 to 6

Ingredienser

3 pounds Yukon Gold potatoes, unpeeled

6 tablespoons extra-virgin olive

1 teaspoon table salt

1/4 teaspoon pepper

Vejledning

Adjust oven rack to middle positon and heat oven to 450 degrees. Fit food processor with shredding disk. Halve or quarter potatoes as needed to fit through processor hopper, then shred potatoes. Transfer potatoes to large bowl and cover with cold water. Let sit for 5 mninutes.

One handful at a time, lift potatoes out of water and transfer to colander; discard water. Rinse and dry bowl.

Place one-quarter of shredded potatoes in center of clean dish towel. Gather ends of towel and twist tightly to wring out excess moisture from potatoes. Transfer dried potatoes to now-empty bowl. Repeat 3 more times with remaining potatoes.

Add oil, salt, and pepper to potatoes and toss to combine. Lightly spray 16 by 11-inch rimmed baking sheet with vegetable oil spray. Distribute potatoes in even layer on sheet, but do not pack down. Bake until top of potatoes is spotty brown, 32 to 35 minutes.

Remove sheet from oven. Flip hash browns with metal spatula. Return sheet to oven and continue to bake until deep golden brown on top, 6 to 8 minutes longer. Season with salt and pepper to taste. Serve.

Notater

We prefer to use the shredding disk of a food processor to shred the potatoes, but you can also use the large holes of a box grater. These hash browns are great topped with sliced Amecan cheese, chopped ham, and sautée onions and peppers.

Source: Cook's Country magazine