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Hash Browns
The food processor shreds potatoes in seconds for this crowd-pleasing diner side.
Yield: 4 hash brown patties
INGREDIENTS
1
pound russet potatoes, peeled and
cut lengthwise into eight planks (to fit
the feed tube)
1
scallion, cut into 2-inch pieces
INSTRUCTIONS
1. Assemble the Cuisinart
medium shredding disc over the stem adapter.
2. Place a medium mixing bowl on the counter under the chute to catch the shredded potatoes.
3. Shred the potatoes on High. Transfer the shredded potatoes to a clean tea towel. Squeeze the
towel to remove excess liquid from the potatoes and then return to the mixing bowl.
4. Replace the shredding disc with the fine slicing disc. Place the bowl with potatoes under the
chute. Add the scallion to the small feed tube and process on High. Add the salt and pepper
and mix together to evenly distribute ingredients.
5. Using clean hands, mix well and then divide into 4 even portions. Use your hands to form the
mixture into patties.
6. Put the oil in a large, heavy skillet and place over medium heat. Once the oil is shimmering and
a small piece of potato sizzles immediately upon contact, carefully place each patty in the pan.
Cook for about 3 minutes, undisturbed, and then carefully flip and cook for 3 more minutes.
Adjust the heat as necessary so that the patties are constantly sizzling.
7. Once finished, transfer the patties to a paper towel-lined plate to drain, and then serve.
Nutritional information per hash brown:
Calories 200 (61% from fat) • carb. 15g • pro. 2g • fat 14g • sat. fat 1g • chol. 0mg • sod. 731mg • calc. 13mg • fiber 3g
Food Processor fitted with the continuous feed attachment. Place the
®
1¼
teaspoons kosher salt
Pinch freshly ground black pepper
¼
cup vegetable oil
9
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