Coconut Curry Hashbrowns

Ingredients

Potatoes

4 medium, peeled and grated

Coconut milk

1/2 cup

Curry powder

2 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Coconut oil

3 tablespoons

Green onions

1/4 cup, chopped (for garnish)

Instructions

1. Begin by peeling and grating the potatoes using a box grater or food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture to ensure crispy hashbrowns.
2. In a large mixing bowl, combine the grated potatoes, coconut milk, curry powder, salt, and black pepper. Mix thoroughly until the potatoes are evenly coated with the coconut curry mixture.
3. Heat the coconut oil in a large skillet over medium heat. Ensure the oil is hot but not smoking to achieve the perfect crisp.
4. Add the potato mixture to the skillet, using a spatula to press it down firmly and form an even layer. This will help the hashbrowns cook evenly.
5. Cook for about 15 minutes, or until the bottom is golden brown and crispy. Check frequently to avoid burning and adjust the heat as necessary.
6. Carefully flip the hashbrowns using a large plate or spatula, and cook for an additional 15 minutes, or until the second side is equally golden and crispy.
7. Once cooked, remove from heat and sprinkle the chopped green onions on top before serving.