Lily Walker
Course: Breakfast Cuisine: American Prep Time: 13 minutes Cook Time: 22 minutes Total Time: 35 minutes Calories: 260kcal
Let’s get started!
– 600 grams potato peeled. – 1 teaspoon salt – 6 tablespoon cornstarch – 1/4 teaspoon black pepper – 1/2 teaspoon onion powder – 1/4 teaspoon oregano – 1 tablespoon parmesan cheese – 1 tablespoon oil to fry the grated potatoes.
1. Using a box grater with big holes, shred potatoes. 2. Empty as much water as possible from potatoes by using a fresh dish towel or cheese cloth.
3. Potatoes should be moved to a big basin. Add the onion and garlic powders and to taste, season with salt and pepper. 4. In a large cast iron pan, heat 2 tablespoons canola oil over medium heat.
5. Potatoes should be cooked in single layer, undisturbed, for 5 to 6 minutes, or until golden brown. Work in batches. 6. After flipping, heat for a further three to four minutes, or until the second side is equally brown and crispy. Continue with the leftover potatoes and canola oil. Serve right away.