SERIOUSLY EXCELLENT! Shredded the potatoes, raw and unpeeled in the food processor, and spread them in some layers of paper towel. Microwaved them on high for about 2.5 minutes. Added garlic with the onion. Cooked in a smallish non-stick skillet in a thick layer, using much less fat than the recipe indictaes. Inverted plate over skillet to flip it, but ending up turning it several times in the pan to intersperse the crispy brown cooked edges. Cooked it about 25 minutes all together to make sure no potatoes were 'crunchy'. This seemed just right. LOVED IT.
Next time, will saute the onion first and include green onion as well as white, use a pinch of hot pepper flakes, and if feeling decadent, a few pats of butter to kick up the flavor quotient.
Emily, the simplest things are often the best - and this was great - thanks!
UPDATE - sorry, microwave the potatoes in wax paper - it will stick to the paper towels.
Was this review helpful?
17 users found this review helpful
SERIOUSLY EXCELLENT! Shredded the potatoes, raw and unpeeled in the food processor, and...