Mediterranean Hashbrowns

Ingredients

Potatoes

2 cups, grated

Olive oil

3 tablespoons

Red onion

1, finely chopped

Red bell pepper

1, diced

Garlic

2 cloves, minced

Fresh spinach

2 cups, roughly chopped

Feta cheese

1/2 cup, crumbled

Fresh dill

2 tablespoons, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Begin by placing the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out as much liquid as possible. This step is crucial for achieving crispy hashbrowns.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chopped red onion, diced red bell pepper, and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
4. Stir in the grated potatoes, spreading them evenly in the pan. Press them down lightly with a spatula. Cook for about 10 minutes, or until the bottom is golden and crispy.
5. Carefully flip the hashbrowns using a large spatula, and cook the other side for another 10 minutes, or until golden brown and crispy.
6. Add the chopped spinach to the skillet and cook for an additional 2 minutes, or until wilted.
7. Sprinkle the crumbled feta cheese and chopped dill over the hashbrowns. Season with salt and pepper to taste.
8. Serve the Mediterranean hashbrowns hot, garnished with extra dill if desired.