Breakfast for dinner had been planned for 2 days. I just needed a lil sumthin' sumthin' extra on the side to round out the meal.
Then, one of my Pinterest friends repinned these hash browns, and it was settled. Original post and recipe can be found here. My take on them is below:
2 medium potatoes, shredded
1 medium onion, shredded
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
Shred the potatoes and onions using your preferred method. I used my mandolin, but you could use your food processor's grater, some old fashioned Grandma's kitchen type grater, or just a regular ol' box grater.
Throw the grated potatoes and onion in a medium bowl with the olive oil, salt, and pepper. Using a fork, toss everything until mixed well.
Open your Griddler, panini press, waffle iron, or similar weapon of choice. Generously spray with olive oil or non stick spray. Lay the potato mixture out in an even, flat pile, and gently close the lid.
Let cook for 5-10 minutes, and then check on it. The bottom of my Griddler cooks hotter than the top, so I flipped the potatoes at this point. Continue cooking another 5-10 minutes, until they're a beautiful, crispy, crunchy brown.
I served ours with a cheese omelette and turkey sausage links. Later I added some ketchup to the hash browns, but they're delicious on their own.
It was surprising to get such a yummy crunch from potatoes at home. I usually only get that at diners where I know they slather tons of grease and butter for the desired crunch. Johnny said "holy crap, these are better than Arby's potato cakes." And if you know Johnny, that's high praise. Really high praise.
This whole "recipe" is 266 calories, with ~5g fat from the small amount of olive oil. Both of us ate very hefty helpings (see plate above) and there was still some leftovers.