Directions:
- Peel the skin of potatoes if they are dirty, otherwise you can also leave them on.
- Fine julienne cut the potatoes ( I used the julienne cut on my hand slicer).
- Try to squeeze all the juice from the potatoes with a towel.
- Flavor with salt and pepper according to taste.
- Heat oil on a skillet pan (non-stick is a good choice). Be generous on the oil, it will make your hash brown very crispy.
- On medium-high heat, pour the potatoes on the pan and try to make it flat and round. Do not stir it.
- Turn it over when golden brown and it's done when both sides are golden and crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 18.74 Kcal (78 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 28.07mg | 1% | |
| Potassium | 73.57mg | 2% | |
| Total Carbs | 4.36g | 1% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 0.44g | 1% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 6.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 86.15 Kcal (361 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 129.08mg | 1% | |
| Potassium | 338.27mg | 2% | |
| Total Carbs | 20.05g | 1% | |
| Sugars | 3.99g | 3% | |
| Dietary Fiber | 3.04g | 3% | |
| Protein | 2.01g | 1% | |
| Vitamin C | 2mg | 1% | |
| Vitamin A | 1mg | 7% | |
| Iron | 1mg | 1% | |
| Calcium | 30.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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