People! I have full-on joined the spiralizer craze. I bought one of these tools a couple of weeks ago (this model, at Williams-Sonoma, though I have a friend who loves the one she got at Bed Bath & Beyond). Since my purchase, I have had So. Much. Fun. making zoodles (zucchini noodles), boodles (butternut or beet noodles), coodles (carrot noodles), and, yes, poodles—potato noodles. If you have a spiralizer—or if you're looking for an excuse to get one—might I suggest this quick and easy hash brown recipe? Or try our delicious recipe for Chicken Parmesan over Zucchini Noodles. It's a trend I heartily endorse.
Spiralizer Hash BrownsSimple, easy, and wonderfully crisp: the trifecta that makes these hash browns superior. A little cornstarch is my trick for crisping up the exterior.
12 ounces Yukon Gold potatoes1 1/2 teaspoons cornstarch1/2 teaspoon kosher salt2 tablespoons canola oilCooking spray
1. Run potatoes through fine shredder blade of spiralizer to form long strands. Place potato strands on several layers of paper towels; squeeze to blot excess moisture. Sprinkle with cornstarch and salt, and toss to lightly coat.
2. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Mound 4 potato noodle piles into pan, flattening slightly with a spatula. Cook 4 to 5 minutes or until browned and crisp. Coat tops with cooking spray; turn potato cakes over. Cook 3 to 4 minutes or until browned. Serve immediately.
SERVES 4CALORIES 122; FAT 7g (sat 0.5g, mono 4.4g, poly 2g); PROTEIN 1g; CARB 15g; FIBER 2g; CHOL 0mg; IRON 0mg; SODIUM 240mg; CALC 0mg
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