Crispy Hashbrowns

Crispy Hashrbrowns slightly adapted from Hugs and Cookies

Ingredients
4 medium potatoes, peeled
3 TBS oil of your choice for frying (I used olive oil)
salt, pepper, paprika

Directions

1. Shred potatoes. (I grated by hand, use a food processor or something similar if you have one!) 
2. Squeeze excess water from the potatoes (you can put the shredded potatoes in a salad spinner or blot / squeeze with paper towels) 
3. Heat oil in a large skillet on medium high heat. 
4. Layer shredded potatoes on the hot oil, spreading evenly and pressing down with the back of a spatula. 
5. Season with salt, pepper and paprika to taste (sprinkle lightly over the top). 
6. Fry for about 5 minutes, or until golden brown and the potatoes are holding together. 
7. Once browned, flip the patty over (you can cut in half and flip if easier). Season the other side if desired.
8. Fry until golden on the bottom and then serve. 

Lindsey at 6 months 3 weeks with her fuzzy pink bear!