Crispy Pesto Hashbrowns

Ingredients

Potatoes

2 large, grated

Pesto

1/2 cup (homemade or store-bought)

Olive oil

1/4 cup

Salt

to taste

Black pepper

to taste

Instructions

1. Begin by grating the potatoes using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and twist 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 grated potatoes with the pesto. Season with salt and pepper to taste, and mix until the potatoes are well coated.
3. Heat the olive oil in a large non-stick skillet over medium heat. Make sure the oil is hot before adding the potato mixture.
4. Carefully add the potato mixture to the skillet, pressing it down evenly with a spatula to form a compact layer.
5. Cook for about 15 minutes, or until the bottom is golden brown and crispy. Don't rush this step; the longer you let it cook, the crispier it will get.
6. Using a large plate, carefully flip the hashbrowns over and return them to the skillet. Cook for another 15 minutes, or until the other side is also golden and crispy.
7. Once cooked, transfer the hashbrowns to a serving plate. Serve hot, garnished with additional pesto on the side for a burst of flavor.