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Air fryer hash browns

Constantly Cooking with Paula Roy

A tasty low-fat treat!

You might never buy frozen hash brown patties again after you try this recipe. I’ve intentionally structured things so you make the patties ahead of time and freeze them, which means you can make a big batch if you like then just cook up a few at a time as you wish. I don’t peel the potatoes as I like the texture and flavour of the skin, not to mention the extra nutrition, but the choice is yours. If you don’t have a microwave, you can parboil the whole potatoes in a large pot of water for just a few minutes; let cool and then shred them. Don’t skip the soaking time – it’s crucial to get some of the starch out so you end up with crispy hash browns. Many people think of hash browns as a breakfast food but I think they’re ideal any…

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Crunchy Hash Browns straight from a potato

Cookin' With Bobbi Jo

1 medium russet baking potato
3 – 4 tablespoons clarified butter (video shows how to make clarified butter)
Salt & Pepper

Peel and rinse potato.
Using a 4 sided grater, grate the potato on the large side.
Place shredded potatoes in bowl of cold water.
Mix potatoes around in water with hands.
Drain water and replace with clean cold water.
Repeat this until water is clear.
Drain again and press potatoes on side of bowl to remove as much was as possible.
Put potatoes on a tea towel. Mash potatoes in towel to remove water. Keep moving potatoes to dry part of towel until as much water as possible is removed.
Heat cast iron skillet on medium high.
Add clarified butter. Once it starts to bubble add potatoes.
Shape potatoes into circle. Salt & Pepper
Place lid on skillet. Leave lid on 4 1/2 – 5 minutes. Do…

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