Instructions
1. Grate the potatoes on a sharp grater, medium-sized shred. This recipe serves two people. Allow one potato per person; increase the recipe as needed.
2. Place the potatoes into the glass bowl. Cover with cold water until ready to use. If you refrigerate them at this point, add a splash of lime, lemon juice or vitamin C. Rinse the potatoes well.
3. Drain the potatoes and dry. Wrap them in either double-thickness paper towels or a clean dish towel. Wring as much moisture out as possible. At this point, the potatoes may be frozen if desired. Put the dry shreds back into the glass bowl. Microwave for about two minutes--long enough to partially cook.
4. Heat the oil in a large skillet, preferably cast iron or nonstick, on medium-high heat. While the pan is heating, mix the desired seasonings with the flour. Stir into the hot potatoes.
5. Press the potatoes down into the pan; spread as thinly as possible. Cook on the first side for about 10 minutes, or until browning at the edges. Flip and cook on the second side for about five minutes or until lightly browned. Season with salt and pepper to taste. Sprinkle lightly with cheese. Remove hash browns and drain on a brown paper bag or paper towel until ready to serve.
Tags: glass bowl, into glass, into glass bowl, minutes until, side about, this point, until ready
