Oil-free Hash Browns

These hash browns are delicious with a little granulated onion and garlic, ground black pepper, and homemade ketchup. Using a spiral slicer yields better results than a traditional grater (see Notes).

1 medium to large white potato (Yukon golds work very well) per person, skin on or off
granulated onion or garlic to taste
1 recipe Salt-free Ketchup (optional)

1. Slice 1 potato per serving desired, using spiral slicer (see Notes), or use a grater (using the large holes).

2. Preheat a non-stick skillet to medium-low heat for a minute or two (no oil or water is needed in the pan). Place the sliced or grated potato in the hot skillet; spread it out a little so it’s not in one pile.

3. Cover and cook for 5 to 7 minutes, lifting a corner of the hash browns with a spatula occasionally too make sure it’s not getting too brown (if it is, turn the heat down a little). When it’s a medium brown, flip the hash brown and cook for 5 to 7 more minutes covered, still checking the doneness so as not to overcook.

4. If you want to add a bit of flavor, sprinkle on some granulated onion and/or garlic as it’s finishing cooking. (Any dried herbs or spices that you like can be sprinkled on.) Serve immediately as is or with homemade ketchup. I always grind some black pepper on last.

Preparation: 5 minutes

Cooking time: 10 to 14 minutes

Serves: 1 

Notes: If you don’t have a non-stick pan, or don’t want to use one, you can cook the hash browns in the oven by putting them on a piece of parchment paper on a baking sheet, and cooking at 400 degrees F for 10 to 15 minutes, then flipping them over and cooking for an additional 10 to 15 minutes, watching that they don’t over-brown. / There are many spiral cutters on the market; the one I use is a Benriner Cook Helper ($35).