Lacy Crisp German-Style Hash Browns

1. 1

   PEEL 3 medium russet potatoes.

2. 2

   GRATE potatoes using a medium grate on a hand-held grater, or use a food processor with a grate attachment.

3. 3

   SQUEEZE out excess water (but not too much); TOSS potatoes with 1/2 teaspoon fresh lemon juice.

4. 4

   ADD grated potatoes, 1 tablespoon grated white onion, 1 teaspoon chopped fresh parsley, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon coarse salt (Kosher salt), 1 dash ground white pepper, 1 pinch freshly nutmeg; COMBINE potatoes with ingredients until well-combined.

5. 5

   HEAT enough butter in a on-stick skillet to fry potatoes, over moderate heat.

6. 6

   ADD desired amount of potato mixture into skillet with melted butter, forming into a patty shape without pressing too hard, using a spatula.

7. 7

   FRY potatoes slowly until golden and crisped on one side; TURN hash browns carefully with spatula: CONTINUE to fry until golden and crisped.

8. 8

   PLACE cooked hash browns on a plate with absorbent paper, covering to keep warm until served.

9. 9

   SERVE hash browns as they are, or add a sprinkle of salt or other seasoning if desired, or with ketchup and/or sour cream (my German friend serves hers with sour cream -- but the closest I had for my photo was creamed horseradish!).

10. 10

    ENJOY hash browns as a breakfast or dinner side dish.

* Per serving · 4 servings · Values may vary.