Hash Browned Potatoes!

I've discovered recently how incredibly fast and easy it is to make hash browns in a non-stick pan. Most of us think that cooking anything in the morning is too much work, when it's so easy to pour some cereal into a bowl. But the small amount of effort that goes into this is truly rewarded by a delicious, hot, crispy potato treat. And it's healthy too! You'll need a non-stick pan like the Fissler Protect pan, plus a box or flat grater and a nylon turner (don't use metal utensils on non-stick surfaces).

Easy hash browned potatoes

2 russet potatoes
1 Tbsp oil or butter
salt and pepper to taste

I start out by peeling the potatoes but you can make this with unpeeled potatoes too. Next step is to shred the potatoes against the shredder side of the box or flat grater.
Add oil or butter to the pan (or substitute a generous coat of cooking spray) and heat over medium high heat. Squeeze excess liquid out of shredded potatoes (discard liquid or save for soup) and spread potatoes over bottom of pan all the way to the outside edge. Thickness should be not more than half an inch. Sprinkle salt and pepper on top. To ensure that the second side gets browned nicely you can spray the top with some cooking spray (remove pan briefly from heat when doing this) before flipping. After the first side has browned, in five to seven minutes, carefully flip the whole thing over using your nylon turner. You may have to do this in two sections. Cook for another five to seven minutes over medium heat. That's it: you're done. Great with a fried egg which you can cook at the same time in a second non-stick pan.