Servings: 4
INGREDIENTS:
4 large Idaho baking potatoes OR equivalent in new potatoes
1 medium onion
2 Tb corn starch
1 tsp sea salt to taste
crushed black pepper
fresh thyme or rosemary (optional)
oil cooking spray or extra virgin olive oil
DIRECTIONS:
1. Wash the potatoes, but do not peel. Shred potatoes either with a hand shredder or food processor. Peel and shred the onion as well.
2. Warm up a non-stick skillet over medium heat. To the potatoes add the cornstarch, salt, pepper and chopped fresh herbs if you like. Mix well and place into a colander. The salt will begin to leech water out of the potatoes, so you want to cook them as soon as possible. The other option is to add the salt while they are cooking.
3. Spray the pan with cooking spray or pour olive oil to just coat the pan. The cooking spray will add considerably less fat to the dish. Cook on one side until golden brown. Turn over and cook on the other side. Makes for a delicious breakfast.
