Lemon Garlic Hashbrowns

Ingredients

Olive oil

3 tablespoons

Black pepper

1/2 teaspoon, freshly ground

Salt

1 teaspoon

Lemon zest

1 tablespoon

Garlic

3 cloves, minced

Potatoes

4 medium, peeled and grated

Instructions

1. Begin by placing the grated potatoes in a clean kitchen towel. Gather the ends of the towel and twist it to squeeze out as much liquid as possible. This step is crucial for achieving crispy hashbrowns.
2. In a large mixing bowl, combine the drained shredded potatoes, minced garlic, lemon zest, salt, and black pepper. Stir well to ensure the potatoes are evenly coated with the seasonings.
3. Heat the olive oil in a large non-stick skillet over medium-high heat. The oil should shimmer but not smoke.
4. Add the potato mixture to the skillet, spreading it out evenly. Using a spatula, press it down gently to form a compact layer.
5. Cook for 7-8 minutes without stirring until the bottom is golden brown and crispy. Keep an eye on it to prevent burning.
6. Carefully flip the hashbrowns using a large spatula, or cut them into quarters for easier flipping. Cook for an additional 7-8 minutes until the other side is also golden and crispy.
7. Once cooked, transfer the hashbrowns to a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite breakfast items or as a side to grilled meats.