4 cups water
2 russet potatoes, unpeeled, shredded
1 tablespoon butter or margarine
salt and pepper, to taste
Servings: 2
In medium saucepan, over medium-high heat, bring water to boil. Add potatoes; cook 2 to 3 minutes and drain in colander. In non-stick skillet, over medium heat, melt butter. Add potatoes and cook about 15 minutes, or until golden brown, tossing occasionally. Season with salt and pepper to taste.
Preparation Time: 5 minutes
Start to finish: 25 minutes
Notes: Alternative preparation:
Pierce peeled or unpeeled potatoes then microwave on high for 5 minutes. Let cool to touch then shred or grate. In non-stick skillet, over medium heat, melt butter. Add potatoes and cook about 15 minutes, or until golden brown, tossing occasionally. Season with salt and pepper to taste.
2 russet potatoes, unpeeled, shredded
1 tablespoon butter or margarine
salt and pepper, to taste
Servings: 2
In medium saucepan, over medium-high heat, bring water to boil. Add potatoes; cook 2 to 3 minutes and drain in colander. In non-stick skillet, over medium heat, melt butter. Add potatoes and cook about 15 minutes, or until golden brown, tossing occasionally. Season with salt and pepper to taste.
Preparation Time: 5 minutes
Start to finish: 25 minutes
Notes: Alternative preparation:
Pierce peeled or unpeeled potatoes then microwave on high for 5 minutes. Let cool to touch then shred or grate. In non-stick skillet, over medium heat, melt butter. Add potatoes and cook about 15 minutes, or until golden brown, tossing occasionally. Season with salt and pepper to taste.